Ingredients

The following ingredients have 4 Servings
  • ½ cup salted butter (113 grams, room temperature (1 stick))
  • ½ cup brown sugar (107 grams)
  • ½ cup powdered sugar (57 grams)
  • 1 egg yolk (14 grams)
  • 2 teaspoons pure vanilla extract (8 grams)
  • 1 teaspoon ground cinnamon (3 grams)
  • ½ teaspoon ground nutmeg
  • 1½ cups all-purpose flour (180 grams)
  • ½ cup chopped pecans (57 grams)
  • ½ cup raspberry jam (170 grams)

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Using a hand mixer, cream the butter, brown sugar, and powdered sugar together until light and fluffy, about 1-2 minutes
  • Mix in the egg yolk and vanilla
  • Stir in the cinnamon, nutmeg, flour, and pecans until just combined. Don’t overmix.
  • Roll the dough into balls and press a thumb or teaspoon measurer into the center of the dough to make an indentation.
  • Fill the indents with jam and bake for 8-10 minutes, or until just set.
  • Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. They will still feel soft, but they will continue to harden as they finish cooling.