For a richer flavor, toast the pecans lightly before chopping. Any flavor of jam or preserves can be used in place of raspberry. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Pecan Raspberry Thumbprint Cookies
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING48 People
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VIEWS115
Delicate, melt-in-your-mouth cookies featuring a buttery pecan crust and a vibrant raspberry jam center. These miniature delights evoke the comforting essence of homemade pie, perfect for any occasion, especially during festive gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol12 mg
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Fiber1 g
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Protein1 g
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Saturated Fat2 g
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Sodium41 mg
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Sugar5 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375°F (190°C). (5 minutes)
02
StepIn a large bowl, cream together the softened butter, vegetable shortening, and light brown sugar using an electric mixer until light and fluffy. (5 minutes)
03
StepBeat in the egg yolks and vanilla extract until well combined. (2 minutes)
04
StepGradually add the sifted all-purpose flour, one cup at a time, mixing briefly after each addition until just incorporated. Stir in the fine sea salt. (5 minutes)
05
StepIn a small bowl, lightly beat the egg whites. Place the finely chopped pecans in a separate shallow bowl. (2 minutes)
06
StepPinch off small portions of the dough and roll them into 1-inch balls. Dip each ball into the beaten egg whites, allowing any excess to drip off, and then roll in the finely chopped pecans, ensuring they are fully coated. (15 minutes)
07
StepPlace the pecan-coated cookie dough balls onto an ungreased baking sheet. Use your thumb or the back of a small spoon to gently create an indentation in the center of each cookie. (5 minutes)
08
StepSpoon a small amount of raspberry jam into each indentation. Be careful not to overfill. (5 minutes)
09
StepBake in the preheated oven for 10-12 minutes, or until the cookies are very lightly browned. (12 minutes)
10
StepRemove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Ivy Rowe
Jun 9, 2025I substituted almond extract for the vanilla and used almond slivers instead of pecans - delicious!
Serena Cruickshank
Apr 9, 2025These cookies are absolutely divine! The pecan crust is perfectly crisp and the raspberry jam adds a wonderful tanginess.
Drew Douglas
Apr 2, 2025I added a pinch of cinnamon to the dough for a warm, spicy flavor.
Jettie Mertz
Jan 14, 2025A tip: chill the dough for 30 minutes before rolling into balls to prevent spreading.
Maritza Stammwisozk
Dec 17, 2024These were a huge hit at my holiday cookie exchange!
Luciano Leffler
Sep 23, 2024Can I use salted butter, if I reduce the amount of salt in the recipe?
Ian Nader
Sep 13, 2024The recipe is very easy to follow, even for beginner bakers.
Yadira Leffler
Apr 18, 2024I made these with sugar-free jam for a healthier option and they were still amazing.
Newton Batz
Apr 18, 2024These taste even better the next day!
Josie Raynor
Apr 14, 2024My jam bubbled over a bit during baking. Next time, I'll use slightly less jam.