Pecan Thumbprint Cookie with Garland's Damson Plum Jam
1 cup All Purpose Flour
1/8 teaspoon salt
1/2 cup unsalted butter at room temperature
1/3 cup firmly packed light brown sugar
3/4 teaspoon vanilla extract
1 egg yolk
3/4 cup pecans, coarsely ground
Garland's Damson Plum Jam
Preheat an oven to 350 F
Sift together the flour and salt into a small bowl. Set aside. Combine the butter, brown sugar and vanilla in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Mix in the egg yolk. Reduce the speed to low, add the flour mixture and pecans and mix just until incorporated.
Roll pieces of the dough between your palms to form 1 inch balls. Arrange on an ungreased baking sheet, spacing 1.2 inches apart. Using your thumb, make a depression about 1/4 inch deep in the center of each ball.
Bake the cookies for 10 minutes. Fill the depressions in the unsugared cookies with jam. Continue baking the cookies until they begin to color, about 10 minutes longer. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 5 days.
Makes about 2 dozen.
Recipe adapted from "Cookies & Biscotti" Williams & Sonoma Kitchen Library