Jam Thumbprint Cookies

Sweet shortbread filled with jam and are ready to go in less than 30 minutes? You'll love these shortbread thumbprint cookies.

A rich, buttery shortbread has to be my favorite cookie. It has all the memories of my childhood and baking with my Grandmother. When she started softening the butter, and grabbing the flour, powdered sugar, and a jar of her homemade, sweet jam, it was ON!

This recipe is my way to honor both my mother and grandmother. While my grandmother loved plain shortbread cookies, my mother loved the pecan sandie type cookies. I added rich pecans to the dough to pay tribute to both of them.

Ingredients you need:

• Butter
• Pecans
• Powdered sugar
• All purpose flour
• Baking powder
• Salt
• Vanilla extract
• Jam

Making your thumbprint cookies:

1. Soften butter at room temperature for 20 minutes.
2. Using a food processor, add pecans and chop. Combine butter and mix.
3. Add flour and powdered sugar to processor and pulse until a dough forms.
4. Turn dough out and form into a ball, and allow to rest.
5. Cut the dough into pieces, and roll each into a ball. Place on prepared baking sheet. Press an indent into the dough.
6. Bake, then allow to cool
7. Add jam, filling each indent.

Can I make this in a stand mixer?

Yes, you will want to chop the pecans as fine as you possibly can first. Use a paddle attachment and mix the ingredients until the dough forms. Form your dough bowl, and finish as directed.

Do I use unsalted butter or salted butter?

I typically use unsalted butter in this recipe. However, if all you have is salted, that's fine, too. You will want to leave the added salt out, or the recipe can wind up too salty.

What kind of jam should I use?

I used strawberry jam, and grape jelly in this recipe. However, you can use any jam or jelly you would like.

What to serve with these cookies

• Homemade Almond Milk
• Easy Whipped Coffee
• Salted Caramel Latte
• Peppermint Mocha

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