Description
Raspberry Thumbprint Cookies are a classic treat combining the richness of buttery cookie dough with the sweetness of raspberry jam. The addition of finely chopped toasted pecans adds a delightful crunch and nutty flavor, making each bite a burst of textures and tastes.
Perfect for holidays, gatherings, or a simple afternoon snack, these cookies are not only delicious but also visually appealing with their jam-filled centers. Easy to make and always a hit, they bring a homemade charm that is sure to impress your friends and family.
Ingredients
1 1/2 cup butter, room temperature
1 cup sugar
1 egg yolk
1 tsp vanilla
3 1/3 cup flour
1/4 tsp salt
1 cup toasted pecans, finely chopped
Raspberry jam
Instructions
Preheat oven to 350°F (175°C).
Beat the softened butter and sugar in a large bowl using an electric mixer until creamy.
Mix in the egg yolk and vanilla extract.
Gradually add the flour, salt, and chopped toasted pecans. Mix until well incorporated.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Using a cookie scoop, scoop out mounds of the cookie dough onto a baking sheet lined with parchment paper.
Using your thumb or the back of a teaspoon, press into the center of each cookie.
Fill a piping bag with raspberry jam and pipe the jam into the center of each cookie.
Bake for 30-35 minutes, or until golden brown in color.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 150 kcal