Pecan Thumbprint Jam Cookies

These raspberry jam-filled thumbprints are easy to love: They call for a few simple ingredients you’ve likely got on hand, they’re super-easy to make, they’re sweet and nutty, and they’re gorgeous on a cookie platter.

• 
  
  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
  
  

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

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.

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