Fudge Raspberry Thumbprint Cookies

By cecelia26_

With fudge and raspberry filling these thumbprint cookies you're are sure to get requests for this recipe so keep it handy when serving them up!

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1/2 cup light brown sugar, firmly packed
• 1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices
• OR 1 cup Crisco® Butter Flavor All-Vegetable Shortening
• 3 large eggs, separated
• 2 tablespoons water
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 cups Pillsbury BEST® All Purpose Flour
• 2 cups pecans, finely chopped
• 1/2 cup Smucker's® Hot Fudge Topping
• 1/2 cup Smucker's® Seedless Red Raspberry Jam

Details

Servings 4
Preparation time 20mins
Cooking time 37mins
Adapted from pillsburybaking.com

Preparation

Step 1

Heat oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.

Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.

Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.

Bake 10 minutes. Remove from oven.

It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven.

Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.