Pecan and Rye Thumbprint Cookies

Pecan and Rye Thumbprint Cookies

These cookies are really delicious and simple to make. They melt in your mouth. The combination of pecans, rye flour, and butter (and of course sugar, jam, etc), makes for a delectable crumbly and rich cookie. It is impossible to stop at one.


1 1/2 cups (6 1/2 oz) Pecans

1 1/2 cups (6 1/2 oz) Rye Flour

2/3 cup (4 1/2 oz) Granulated Sugar

1/4 tsp fine sea salt

9 Tbsp unsalted butter, cut into pieces and softened at room temperature

Jam, marmalade or lemon curd, for filing


Heat oven to 350 degrees. Spread pecans on a baking sheet and toast until golden, 8 to 10 minutes. Remove from oven and let cool completely. Line two baking sheets with parchment or a silpat.

In a food processor fitted with the metal blade, combine nuts, flour, sugar and salt and pulse until finely ground – about a minute. Transfer to a large bowl and add in butter by hand, a few pieces at a time, massaging butter into dry ingredients until it forms a shaggy dough. If the dough won’t come together try adding water a Tbsp at a time.

Turn dough out onto a lightly floured work surface and bring it together with your hands. Have a bowl of warm water nearby. Divide the dough in half, dip your hands in the water and roll each lump into a thin log about 15 inches long and 1/2” across. Cut each log into 1/2” slices and roll each slice into a ball dipping hands in water as needed to prevent dough from sticking. Transfer the balls to the prepared pans, spacing them about 1/2” apart.

Using your pinkie, press into the top of each ball to make a well. As you press, use your other hand to hold the ball and shape it around the finger into a small, flat-bottomed cup. The goal is to give the dough an even thickness throughout the cookie. Place pans in the refrigerator and chill for about 30 minutes or up to 12 hours.

Bake the cookies for 10-12 minutes, rotating baking sheets halfway through to ensure even browning until cookies are golden around the edges.

Remove the baking sheets from the oven and let cookies cool completely. When ready to serve use a pastry bag or a small spoon to fill each well with your jam, marmalade or preserves.