Pecan Raspberry Thumbprints
A family favorite always on my Christmas cookie trays!
Rate this recipe
4.4/5
(18 Votes)
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, separated
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt
- 1 1/4 cups finely chopped pecans
- Raspberry jam, stirred
Details
Servings 4
Preparation
Step 1
Beat butter at medium speed until creamy;gradualy add sugar, beating well. Add egg yolks and vanilla, beating until blended.
Combine flour and salt;add to butter mixture. Beat at low speed until blended. Cover and chill dough 1 hour.
Shape dough into 1 inch balls. Lightly beat egg whites. Dip each ball in egg white. Roll in pecans. Place 2 inches apart on cookie sheet. Press thumb in each cookie to make an indentation.
Bake at 350 for 15 minutes. Cool 1 minute on cookie sheets; remove to wire rack to cool completely. Press centers again with thunb while cookies are still warm;fill center of each cookie with jam.
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