Ingredients
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1/2 cup finely chopped pecans
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1 (16.5 oz) tube refrigerated sugar cookie dough
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1/2 cup all-purpose flour
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1/2 tsp ground cinnamon
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1/4 tsp salt
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1/2 cup seedless raspberry jam or apricot jam
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3 tbsp confectioners' sugar
Steps
1
Preheat oven to 325°F. Line 2 cookie sheets with parchment. Place the pecans in a shallow dish.
2
Remove the dough from the refrigerator and allow to soften slightly. In a large bowl, combine the flour, cinnamon, and salt.
3
Add dough to bowl. With hands, knead dough and flour together until well combined. Scoop and roll dough into 1-inch balls. Roll balls in pecans, pressing to adhere, and arrange on lined pans, spacing 2 inches apart. With end of wooden spoon handle, create indentations in dough balls.
4
Bake cookies 14–17 min., until edges are golden, switching racks halfway through. Press indentations down again with handle of spoon. Divide the jam among indentations. Cool completely on a wire rack, then sift the confectioners’ sugar on top.
