Blackberry-Pecan Thumbprints

Ingredients:

2 cups flour

1/4 teaspoon salt

1 cup unsalted butter, at room temperature

3/4 cup sugar

2 large egg yolks

2 teaspoons vanilla extract

1 cup finely chopped pecans

1/4 cup blackberry jam

Directions:

Preheat oven to 325 F

In a bowl, sift together the flour and salt, set aside. In a large bowl, combine the butter and sugar. Using a mixer on medium speed, beat until well blended, about 1 minute. Add the egg yolks and vanilla and bead on low speed until the yolk are completely Incorporated, scraping down the bowl occasionally with a rubber spatula. Slowly add the flour mixture and beat on low speed just until Incorporated.

Put the pecans in a small bowl. Scoop up a rounded tablespoonful of the dough, then roll the dough between the palms of your hands into a ball. lightly roll the dough ball in the pecans to coat it completely and place on the prepared cookie sheet. Repeat with the remaining dough spacing the dough balls about 2 inches apart.

Using your thumb, press an indentation about 1/4 inch deep in the center of each cookie. Carefully spoon about 1/2 teaspoon of jam into each indentation. Bake until the cookie bottoms and edges are lightly browned. 20-25 minutes.

Let the cookies cool on the cookie sheet for 5 minutes, then, using a wide metal spatula, transfer to wire racks to cool completely, about 30 minutes. Store the cookies in an airtight container at room temperature for up to 3 days