Blueberry Pecan Oat Thumbprint Cookies

Directions

1. Heat the oven to 350°F and line a rimmed sheet pan with parchment.
2. In a medium bowl, thoroughly whisk together the butter, brown sugar, salt, and baking soda until there are no pools of butter, about 2 minutes. Add the egg yolk and vanilla and whisk until no streaks of yolk remain, about 1 minute. Add the pecan butter and whisk until well combined.
3. Add the flour and, using a stiff rubber spatula, fold until just combined. The dough will be soft and slightly greasy.
4. Portion the dough with a #60 cookie scoop or use your hands to roll rounded tablespoons of dough into 1-inch balls about 20 grams each. (The dough can quickly dry out, so keep it covered with a damp towel while you are working.)
5. Place the oats in a small bowl and toss each cookie in the bowl to coat. Arrange on the prepared sheet pan, leaving about 1 inch between cookies. (If you have trouble with the oats sticking to the cookie dough, try brushing them with melted butter.)
6. Bake for 9 minutes then remove from the oven. Using the back of a teaspoon or the end of a wooden spoon, make an indent in the center of each cookie. Fill each divot with a rounded 1/4 teaspoon of blueberry preserves.
7. Return to the oven to bake until matte and dry to the touch, about 4 minutes. (The cookies will be soft, but they’ll crisp as they cool.) Allow the cookies to fully cool on the sheet pan. In an airtight container, these cookies will keep at room temperature for 3 days or in the freezer for 2 weeks.