Jewel Cookies

Jewel cookies are the classic thumbprint cookie elevated with a pecan crust and a sparkling center. The brown sugar shortbread dough gets rolled into balls, dipped in egg white, then rolled in finely chopped pecans for a textured exterior that toasts beautifully in the oven.

The two-stage baking is the technique that makes these work. Five minutes in first sets the cookie surface, then pulling them out to press a depression with a wooden spoon handle creates the center well without cracking the surface. Returning to the oven for another 8 to 10 minutes finishes the bake while preserving that perfect indent.

Filling the warm well with a dot of powdered sugar frosting topped with a maraschino cherry creates the “jewel” effect that gives these their festive name. Red cherries against the golden pecan-coated cookies make these visual showstoppers on a holiday cookie tray. Skip the cherry and use various jellies (raspberry, apricot, blackberry) for a multi-colored variety in one batch. Pair with hot chocolate, coffee, or eggnog for the full holiday treatment.

Pro Tips

• Chill the dough the full 1 hour as written. Warm dough won’t hold its shape during rolling.
• Beat the egg white only until slightly frothy, not stiff. Stiff whites won’t cling evenly to the dough balls.
• Press the depression while the cookies are warm, not hot. Hot cookies crumble, cool cookies crack.
• Don’t fill the centers until cookies are cool. Hot cookies melt the frosting.

Variations

• Fill with chocolate ganache, lemon curd, or dulce de leche instead of frosting for variety.
• Use chopped walnuts, almonds, or sweetened coconut instead of pecans for the rolling coat.
• Sprinkle the pecan coating with a pinch of cinnamon sugar before baking for a warming spice variation.