Pecan Thumbprint Cookie with Jam

From Williams Sonoma blog I think this could be fun to make with your kids as they could roll the cookies in the pecans, make the indentation with their tiny fingers and fill it with jam. A wonderful cookie for all to enjoy! I also tried this recipe using hazelnuts, instead of pecans and seedless raspberry jam instead of the blackberry jam-delicious!
Thumbprint cookies
2 cups (10 oz./315 g) all-purpose flour
1/4 tsp. kosher salt
16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at cool room
1/2 cup (4 oz./125 g) sugar
1 egg yolk
1 tsp. vanilla extract
1 cup (4 oz./125 g) finely chopped pecans
1/4 cup (2 1/2 oz./75 g) blackberry jam
Preheat an oven to 325°F (165°C). Line a baking sheet with parchment paper.

Sift the flour and salt into a bowl. In a large bowl, using an electric mixer, beat together the butter and sugar on medium speed until well blended, about 1 minute. Reduce the speed to low, add the egg yolk and vanilla and beat until the yolk is completely incorporated. Slowly add the flour mixture and beat just until incorporated.

Put the pecans in a small bowl. Scoop up a rounded tablespoonful of the dough and roll between your palms into a ball. Lightly roll the ball in the pecans to coat completely and place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches (5 cm) apart.

Using a thumb, press an indentation about 1/4 inch (6 mm) deep in the center of each cookie. Spoon about 1/2 tsp. of the jam into each indentation. Bake until the bottoms and edges of the cookies are lightly browned, 20 to 25 minutes. Let the cookies cool on the pan for about 5 minutes, then transfer them to wire racks and let cool completely, about 30 minutes. Makes about 20 cookies.

Chocolate Crinkle Cookies

This cookie comes from Cooks Illustrated and it is a showstopper. Easy to make and delicious!! I don’t have a microwave (!) so I melted the butter and chocolate together in a bowl over simmering water and let it cool slightly before adding it to the recipe. I make my cookies with my small scoop which is about a large tablespoon. I recommend chilling the dough before you scoop and roll the cookies-much easier!

Chocolate Crinkle cookie
1 cup (5 ounces) all-purpose flour
½ cup (1 ½ ounces) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10 ½ ounces) brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½cup (3 ½ ounces) granulated sugar
½cup (2 ounces) confectioners’ sugar

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes or refrigerate overnight.

4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving. Note-I cook all three sheet pans (32 cookies) at the same time with the convection on and they seem fine!