Pecan Sandies Strawberry Jam Thumbprint Cookies
Ingredients
- 1 cup softened butter
- 1 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup confectioners' sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 4 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
- 2 cups chopped pecans
- 1 jar strawberry jam
Directions
- In a large bowl or stand mixer, vigorously whisk together butter, oil, and sugars until they are creamy. Whisk in eggs, one at a time, followed by vanilla.
- Using a separate bowl, combine flour, baking soda, cream of tartar, and salt. Stir into butter mixture. Add in pecans and mix until evenly distributed.
- Place cookie dough in refrigerator for 30 minutes to 1 hour to firm up the dough. Meanwhile, preheat oven to 375°F.
- Line a baking sheet with parchment paper. Remove chilled dough and roll into 1-inch balls placing them 2 inches apart on the parchment paper.
- Use your thumb and press a well in the center of each cookie; fill each with strawberry jam.
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown.
Nutrition Facts
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