Name: Double Pecan Thumbprints
Yield: Makes about 26
Ingredients: 2 cups pecan halves; 1/3 cup granulated sugar; 1 large egg white; 2 Tbsp. unsalted butter, room temperature; 2 tsp. espresso powder; 1/2 tsp. kosher salt; 1/4 tsp. almond extract; 1 1/4 cups all-purpose flour; 1 tsp. kosher salt; 1/2 tsp. baking powder; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/4 cup granulated sugar; 3/4 cup powdered sugar, divided; plus more for serving (optional); 1 large egg yolk; 1 tsp. vanilla extract or paste

Button cookies topped with a whole pecan and piled into a gift box lined with wrapping tissue.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts. Dusting them with powdered sugar before baking creates a crackly, glossy coating. Feel free to add more afterward as well.

Recipe notes

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