Chocolate Pecan Jam Thumbprint Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
Chocolate cookies rolled in pecans, topped with orange marmalade and chocolate drizzle.
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, separated, plus 1 additional egg white
  • 1 1/4 cup pecans, finely chopped
Chocolate Drizzle
  • 2 oz. semi-sweet chocolate
  • 1 teaspoon shortening
  • 2 tablespoons milk
  • 3/4 cup orange marmalade
  1. Combine flour, cocoa, and salt; set aside.
  2. In a mixing bowl add sugar and butter. Mix with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolk, milk and vanilla. Mix until incorporated.
  3. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  4. Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.
  5. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
  6. Bake at 350 degrees until set, about 12 minutes.
  7. Remove to a wire rack to cool.
  8. Mix the drizzle ingredients together in a micro-wave safe bowl. Micro-wave for about 1 minute, stir at 30 seconds.
  9. Add a teaspoon of jam to the center of the cookie.
  10. Drizzle the chocolate over the cookies.
Adapted from America's Test Kitchen
Recipe by Recipes Food and Cooking at