Recipes and Cooking Huckleberry Jam Thumbprint Cookies Be the first to rate & review! Montana huckleberries are similar to wild blueberries in size and flavor, but they have a special richness all their own. If you can't go there yourself to pick wild berries before the bears get them, enjoy the intense flavor in these jewellike thumbprint cookies. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Published on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Bake Time: 12 mins Total Time: 32 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Ingredients 1 ½ cup pecans 2 cup all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon salt 1 cup butter, softened ½ cup packed brown sugar ⅓ cup granulated sugar 1 egg 1 teaspoon vanilla ½ teaspoon orange zest ⅔ cup huckleberry jam or preserves* Crushed freeze-dried raspberries (optional) Directions Preheat oven to 325°F. Line cookie sheets with parchment paper. In a food processor, pulse pecans until finely ground. In a medium bowl combine pecans, flour, cinnamon, and salt. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add both sugars. Beat 3 minutes until light and fluffy, scraping bowl as needed. Beat in egg, vanilla, and orange zest. Stir in flour mixture until combined. Roll dough in 1-inch balls. Place 2 inches apart on prepared cookie sheet. Press your thumb into the center of each ball. Bake 12 to 15 minutes or until edges are browned. Cool on cookie sheet 5 minutes. Transfer to a wire rack to cool completely. Before serving, spoon jam into center of each cookie. If you like, sprinkle with freeze-dried raspberries. *Tip If purchased huckleberry jam or preserves are not available, substitute wild blueberry or blackberry jam or preserves. Rate it Print Nutrition Facts (per serving) 82 Calories 5g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 82 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 11mg 4% Sodium 37mg 2% Total Carbohydrate 9g 3% Total Sugars 5g Protein 1g Vitamin C 0.4mg 2% Calcium 6mg 0% Iron 0.3mg 2% Potassium 22mg 0% Folate, total 9.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.