Jam Thumbprint Cookies

Thumbprint Cookies is the easiest cookie recipe I have ever made. You have the luxury of having variations in fillings.  From Peanut Butter to Jam to Chocolate. This recipe can be adapted to suit any theme, flavor preference, season or occasion. These Jam Thumbprint Cookies I made are soft and buttery, flecked with ground pecans, and filled with strawberry preserves. It is very delicious, easy to bake and can be festive. I strongly recommend this for easy "go to" cookie recipe.

Jam Thumbprint Cookies Recipe
(Adapted from Fine Cooking Magazine)

Ingredients:

• 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour
• 1/2 tsp. table salt
• 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature
• 6 oz. (1-1/2 cups) pecans, toasted and finely ground in a food processor
• 3 oz. (1 cup) confectioners’ sugar
• 2 tsp. pure vanilla extract
• 1/2 to 3/4 cup red raspberry preserves with seeds ( I used strawberry preserves)

 Cooking Directions:

• Position a rack in the center of the oven and heat the oven to 350°F.
• In a medium bowl, whisk the flour and salt to blend.
• Using a stand mixer with the paddle attachment, beat the butter and pecans on medium speed until very soft and light, about 3 min.
• Beat in the confectioners’ sugar and vanilla until thoroughly combined, about 1 min. Scrape the bowl with a rubber spatula.
• With the mixer on low speed, slowly blend in the flour until totally incorporated, about 30 seconds.
• Using your hands, roll the dough into 1- to 1-1/4-inch balls and set them about 2 inches apart on ungreased cookie sheets. Press your thumb into the middle of each dough ball to create a well for the preserves.
• Stir the preserves to loosen and then spoon about 1/2 tsp. into the middle of each dough ball.
• Bake until the cookies are golden brown, about 20 min.
• Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.

Note: The cookies can be stored in an airtight container for three to four days.