When I was writing this recipe for Apricot-Pecan Thumbprint Cookies, I was taken back to my childhood. Thumbprint cookies were a holiday fixture when I was growing up. I vividly remember the baking frenzy that would overtake my maternal grandmother, who would dedicate days to baking dozens and dozens of thumbprint cookies and nut rolls, another perennial favorite, in her small farmhouse kitchen in rural Appalachia. It was tedious work, made more enjoyable by helping hands. Though my grandmother rarely baked and didn't seem to enjoy cooking, she never seemed to mind this holiday ritual. I suspect she even may have looked forward to it.
Her thumbprints were rich with ground walnuts and filled with grape jelly and strawberry jam, the latter being the favorite of my aunt who lived many states away. After the baking was finished, the cookies were layered in large, deep Tupperware containers, separated by layers of waxed paper, and frozen until the week of Christmas. Grandma's annual cookie baking is a treasured memory, and it brings me right back to her warm and cozy kitchen whenever I think of it.
My method for making thumbprints is similar to hers, though I've changed up the dough and the filling to suit my own preferences. Walnuts make a great addition, but pecans are my favorite. I just love how they toast right in the cookie while baking, lending their rich, nutty flavor to the dough. Apricot preserves are my favorite filling, but don't hesitate to substitute your favorite. (These cookies would be a great place to show off any homemade jams you might have in your pantry!)
I hope these Apricot-Pecan Thumbprint Cookies lend a little extra sweetness and nostalgia to your holiday cookie repertoire.
Preheat the oven to 350°F. Line two baking trays with parchment paper or silicone baking mats.
In a small bowl, mix together the flaxseed and 3 tablespoons of warm water. Allow to sit for at least 5 minutes: this “flax egg” will help the cookies hold together.
Meanwhile, use an electric mixer to beat together the vegan butter and sugar until light and fluffy. Add the vanilla and the flax egg, and beat again until well-combined. Add the flour and salt to the bowl, and mix on low speed until incorporated. Staying on low speed, or using a spatula and working by hand, mix in the chopped pecans. The dough will be slightly soft and sticky.
Use two spoons or a small cookie scoop to portion out heaping tablespoon-sized balls of dough. Gently roll each ball between your palms to smooth them, then place on the prepared baking trays, at least an inch apart. Use the palm of your hand to slightly flatten each dough ball, then use your thumb, a soup spoon, or a measuring spoon to make an indentation in the center of each cookie. If the spoon you’re using is sticking, periodically dip it in warm water as you work to help keep the dough from sticking. Fill each indentation with a small amount of preserves: try to keep the preserves level with the top of the indentation, to prevent overflow.
Transfer to the oven and bake for 15 to 20 minutes, until the cookies are lightly browned and the pecans smell toasty. Cool briefly on the baking trays, then transfer to a cooling rack to cool completely.
Preheat the oven to 350°F. Line two baking trays with parchment paper or silicone baking mats.
In a small bowl, mix together the flaxseed and 3 tablespoons of warm water. Allow to sit for at least 5 minutes: this “flax egg” will help the cookies hold together.
Meanwhile, use an electric mixer to beat together the vegan butter and sugar until light and fluffy. Add the vanilla and the flax egg, and beat again until well-combined. Add the flour and salt to the bowl, and mix on low speed until incorporated. Staying on low speed, or using a spatula and working by hand, mix in the chopped pecans. The dough will be slightly soft and sticky.
Use two spoons or a small cookie scoop to portion out heaping tablespoon-sized balls of dough. Gently roll each ball between your palms to smooth them, then place on the prepared baking trays, at least an inch apart. Use the palm of your hand to slightly flatten each dough ball, then use your thumb, a soup spoon, or a measuring spoon to make an indentation in the center of each cookie. If the spoon you’re using is sticking, periodically dip it in warm water as you work to help keep the dough from sticking. Fill each indentation with a small amount of preserves: try to keep the preserves level with the top of the indentation, to prevent overflow.
Transfer to the oven and bake for 15 to 20 minutes, until the cookies are lightly browned and the pecans smell toasty. Cool briefly on the baking trays, then transfer to a cooling rack to cool completely.
