What could be better than a buttery thumbprint cookie? A buttery thumbprint cookie rolled in finely ground pecans, topped with a pecan half, and then drizzled with just the right touch of sweet honey and a light sprinkle of flaky sea salt. This is one sweet and salty thumbprint cookie you simply won’t be able to resist.
Considering the cookies my brother and I left out for Santa as children, it’s a freaking miracle that we ever got any gifts. You see, my mom loved to bake hard-as-a-rock cookies, and after they sat around for a week or two, they were pretty much sugary little hockey pucks. Not exactly what you would call Santa material, unless, of course, you were trying to get on Santa’s naughty list by chipping a tooth or two of his.
Perhaps Santa, seeing as he is all-knowing, guessed that my brother and I weren’t really the ones to blame for the awful cookies each Christmas, and decided to wisely put our mom on the naughty list instead of us. Seems pretty logical, right? Maybe that’s why she always ended up getting household appliances as gifts. Better her than us. Trust me, no child wants to find a toaster underneath the tree on Christmas morning.
Well, with these sweet and salty pecan thumbprint cookies, I can pretty much promise that you definitely won’t have to worry about getting on Santa’s naughty list this year. He’s going to fall in love at first bite, and he definitely won’t have to worry about chipping a tooth or two while scarfing them down. Heck, with these cookies, there’s no way you’ll find coal in your stocking or a new toaster tucked under the tree with your name on it.
Ingredients:
- 1 Cup Unsalted Butter, Softened
- 2/3 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 2 Teaspoons Vanilla
- 2 Cups All-Purpose Flour
- 1/3 Cup Finely Ground Pecans or Pecan Meal
- Shelled Pecan Halves (Approximately 24)
- Honey
- Maldon Sea Salt (Flaky Sea Salt)
Directions:
- In a large mixing bowl, cream the butter, sugar, and salt together on medium speed for 2 minutes.
- Add the vanilla; mix on medium speed for 1 minute.
- Add the flour, 1/2 cup at a time, and mix on low speed until just incorporated.
- Cover the cookie dough and refrigerate it for 1 hour.
- Preheat oven to 375 degrees.
- Using your hands, shape the cookie dough into 1-inch balls. Roll each ball into the finely ground pecans or pecan meal to coat. Then place each pecan-coated ball onto a Silpat or parchment paper-lined baking sheet. Using your thumb, press an indentation into the center of each ball. Gently press a shelled pecan half into the indentation of each ball.
- Drizzle approximately 1/4 teaspoon of honey over each pecan and then lightly sprinkle with Maldon or flaky sea salt.
- Bake the cookies for 13 minutes.
- Allow the cookies to cool for at least 3 minutes before removing them to a baking rack to finish cooling completely.
Suggestions:
- Make sure to refrigerate your dough. This will ensure that the cookies do not spread out too much during baking. This cookie dough may be a little bit tough to roll. Just work it between the palms of your hands as you roll it into balls. The heat from your hands will help to shape it.
- You can purchase pecan meal and shelled pecan halves from Millican Pecan. I have been using their pecans for over two years and have yet to find any other brand that compares. If you aren’t able to find pecan meal at your local market, you can make it by processing shelled pecans in a food processor.
- Drizzle just a bit of honey on each cookie. If you use too much, it will run off and cause the cookies to stick to the Silpat or parchment paper.
- Be careful not to add too much Maldon or flaky sea salt. A little goes a long way.
- This recipe will yield approximately 24 cookies.
Improvements:
- Add 1/2 teaspoon of ground cinnamon to the cookie dough.
- Drizzle each butter cookie with melted milk, dark, or white chocolate.
- Don’t forget to check out all of Faith, Hope, Love, & Luck’s past cookie recipes. CLICK HERE to see a complete list. Make sure to scroll down the list and check out the special “Christmas Cookies” section for more great “Cookies for Santa” recipes.
Ingredients:
- 1 Cup Unsalted Butter, Softened
- 2/3 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 2 Teaspoons Vanilla
- 2 Cups All-Purpose Flour
- 1/3 Cup Finely Ground Pecans or Pecan Meal
- Shelled Pecan Halves (Approximately 24)
- Honey
- Maldon Sea Salt (Flaky Sea Salt)
Directions:
- In a large mixing bowl, cream the butter, sugar, and salt together on medium speed for 2 minutes.
- Add the vanilla; mix on medium speed for 1 minute.
- Add the flour, 1/2 cup at a time, and mix on low speed until just incorporated.
- Cover the cookie dough and refrigerate it for 1 hour.
- Preheat oven to 375 degrees.
- Using your hands, shape the cookie dough into 1-inch balls. Roll each ball into the finely ground pecans or pecan meal to coat. Then place each pecan-coated ball onto a Silpat or parchment paper-lined baking sheet. Using your thumb, press an indentation into the center of each ball. Gently press a shelled pecan half into the indentation of each ball.
- Drizzle approximately 1/4 teaspoon of honey over each pecan and then lightly sprinkle with Maldon or flaky sea salt.
- Bake the cookies for 13 minutes.
- Allow the cookies to cool for at least 3 minutes before removing them to a baking rack to finish cooling completely.
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Christmas is a time for family, friends, and delicious holiday cookies. From classic butter cookies to iced gingerbread cookies, this list of ultimate Christmas cookie recipes has something for everyone. Whether you’re looking for festive colors, unique seasonal ingredients, or just a cookie that’s super easy to make, these Christmas cookie recipes will help you find the perfect cookie for the season. CLICK HERE for the recipes.
Make sure to check out all of the other great Sunday Funday “Cookies for Santa” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this event.
- Culinary Adventures with Camilla: Aztec Blueberry Linzer Cookies
- Food Lust People Love: Brown Butter Shortbread
- Our Good Life: Chocolate Chunk Shortbread with Sprinkles
- Sneha’s Recipe: Eggless Nankhatai
- Karen’s Kitchen Stories: Hazelnut Shortbread Cookies with Nutella Filling
- Cooking with Carlee: Krumkake
- A Day in the Life on the Farm: Macaroon Kiss Christmas Cookies
- Making Miracles: Oatmeal Chocolate Chip Butterscotch Cookies
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Salted Honey Pecan Thumbprint Cookies
- Palatable Pastime: Toffee Coffee Bars