Cherry Pecan Thumbprint Cookies not only look pretty, but they also taste amazing! A buttery cookie base, chock full of pecans and topped with a cherry filling, drizzled with white chocolate makes this cookie a decadent treat.
There’s a good chance you have all of the ingredients on hand to make this cookie that my husband says, tastes like Christmas.
- Brown Sugar
- Confectioners’ Sugar
- Maraschino Cherries
- White Chocolate Chips
How to Make Thumbprints in a Cookie
I do not like using my thumb, or any other finger, to make the indentation in thumbprint cookies. It’s much easier, and less messy, to use the back of a teaspoon for these cookies.
If the teaspoon sticks, you can gently release it by moving it a bit or using your fingers to hold the cookie dough down.
Do this very gently so as not to make the bottom of the cookie indentation too thin or make a hole. You can easily press the mistake together to fix it.
Tips for Making Thumbprint Cookies
- Use a small cookie scoop to make evenly sized cookies. I use this OXO scoop.
- When dipping the balls in the egg white, use two forks to toss and transfer to the pecans. I use Millican Pecans grown in Texas.
- Use a ¼ teaspoon to fill the thumbprint indentations. It’s just the right amount.
- I use a fork to drizzle the white chocolate so there aren’t big dollops on the cookie.
By similar cookies I mean thumbprints cookies and cherry cookies that you can find on the site.
- Mint Chocolate Thumbprints – one of the most popular Christmas cookies on the blog!
- Cherry Pecan Shortbread Rounds – more cherry goodness in a shortbread cookie.
- Easter M&M Thumbprint Cookies – I know, not something you’d make for Christmas but a thumbprint none the less!
A buttery cookie base, chock full of pecans and topped with a cherry filling, drizzled with white chocolate makes this cherry pecan thumbprint cookie a decadent treat.
Wednesday Christmas Cookie Recipes
- Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
- Cherry Pecan Thumbprint Cookies from Family Around the Table
- Chocolate Linzer Cookies from Jolene’s Recipe Journal
- Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
- Cinnamon Spiral Cookies from Karen’s Kitchen Stories
- Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Sugar Sprinkle Cookies from Palatable Pastime
- Gluten-Free Cream Cheese Sugar Cookies from Frugal & Fit
- Gingerbread Cookie Bars from Cheese Curd In Paradise
- Ginger-Lemon Delights from Sweet Beginnings
- Glazed Orange Carrot Cookies from The Spiffy Cookie
- Italian Ricotta Cookies from Jen around the world
- Melted Snowman Cookies from Kathryn’s Kitchen Blog
- Mexican Wedding Cookies from Shockingly Delicious
- Pecan Cherry Chocolate Chip Cookies from Kate’s Recipe Box
- Pistachio Rose Cookies from Magical Ingredients
- Reindeer Cookies from Devour Dinner
- S’Mores Cookie Bars from An Affair from the Heart
- S’Mores Drop Cookies from Daily Dish Recipes
- Snickerdoodles from Leftovers Then Breakfast
- Speculoos Cookies from Hezzi-D’s Books and Cooks
- Stained Glass Cookies from Art of Natural Living
- Whipped Shortbread Cookies from Take Two Tapas
- White Chocolate Espresso Cookies from Blogghetti
- ¼ cup butter, at room temperature
- ¼ cup shortening
- ¼ cup packed brown sugar
- ¼ teaspoon salt
- 1 large egg, separated, room temperature
- ½ teaspoon vanilla extract
- 1 cup flour
- 1 cup finely chopped pecans
- ⅓ cup confectioners' sugar
- 1 tablespoon maraschino cherry juice
- 2 teaspoons butter, at room temperature
- 1 teaspoon milk
- 24 maraschino cherries, dried off
- 6 ounces good-quality white chocolate chips, I use Ghirardelli
- In a large bowl, cream together butter, shortening, brown sugar, and salt until light and fluffy, about 5 minutes. Beat in egg yolk and vanilla until well incorporated.
- Gradually beat the flour into creamed mixture. Refrigerate cookie dough, covered, until easy to handle, at least 30 minutes.
- Preheat oven to 350°. In a shallow bowl, whisk egg white until foamy. Place pecans on a plate or in a shallow bowl. Using a #60 (2 teaspoon) cookie scoop, shape dough into balls. Dip balls in the egg white then roll in pecans.
- Place balls 2 in. apart on ungreased baking sheets. Press an indentation in the center of each with the back of a teaspoon, being careful not to make the bottom too thin or create a hole. Bake until edges are light brown, 10 - 12 minutes. Remove pans from the oven and let cool for 3 minutes on the pan and then transfer from pans to wire racks. Cool completely before filling.
- In a small bowl, beat confectioners' sugar, cherry juice, butter, and milk until smooth. Fill each cookie with ¼ tsp. filling. Top with 1 cherry.
- Melt white chocolate chips according to package directions. Drizzle with white chocolate. Let stand until set.
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