Step 1

Preheat oven to 350 degrees F., and prepare sheet pans with parchment paper.

Step 2

The pecans need to be finely chopped so they stick to the cookies. Place the pecans in a food processor and chop until the pecans are fine. If you don't have a food processor, a handheld chopper will work, but it will be best to chop the pecans in small batches, or chop the pecans on a cutting board with a chef's knife.

Step 3

In a large bowl mix the softened butter, sugar, egg yolk, and vanilla until thoroughly mixed.

Step 4

Add the flour and salt and mix until combined, and the dough holds its shape.

Step 5

In a small bowl add the egg white and beat slightly.

Step 6

Shape the dough into 1" balls, I find using a teaspoon to scoop the dough makes the right size of dough balls. I do make a heaping teaspoon of dough.

Step 7

Roll the dough balls in the egg white, then roll in the chopped pecans.

Step 8

Place the balls 1" apart on the baking sheets, then press your thumb or the back of a ¼ tsp into the center of each dough ball.

Step 9

Bake for about 10 minutes until lightly browned. You may need to re-indent the cookies when you remove them from the oven to have a deep well. completely

Step 10

Remove the cookies to a cooling rack and cool completely before adding the jam.

Step 11

Gently stir the jam to make it easier to fill the thumbprint wells, and then proceed to add jam to each well.  This is usually a ½ teaspoon.

Step 12

Store the cookies in an airtight container for up to four days.