Pecan and Rye Thumbprint Cookies

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    52mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    259

These nutty cookies are made with rye flour for a lovely sandy crumb. The thumbprint gives the cookies an even thickness throughout while baking, and makes a little pool for filling with your favorite fruity jam.

Inspired by: https://cooking.nytimes.com/recipes/1015809-thumbprint-cookies-with-toasted-nuts-and-whole-grains

recipe updated Feb 28, 2022

Ingredients

  • Pecan pieces icon
    Pecan pieces
    190 g
  • Rye flour icon
    Rye flour
    255 g
  • Granulated sugar icon
    Granulated sugar
    130 g
  • Sea salt icon
    Sea salt
    ¼ teaspoon
  • Unsalted butter icon
    Unsalted butter
    9 tablespoons
  • Jam icon
    Jam
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Food processor
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Lightly floured surface

Step preview

  1. Add pecan pieces, rye flour, granulated sugar and sea salt to a clean medium bowl
  2. Blitz thoroughly until fine
  3. Rub in unsalted butter
  4. Turn out dough onto lightly floured surface
  5. Form into balls
  6. Transfer dough balls to baking sheet
  7. Press gently
  8. Chill in fridge - approx 30 min
  9. Pre-heat oven - 175°C
  10. Line with parchment paper
  11. Bake - 12 min
  12. Let cool completely
  13. Fill with jam
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