Raspberry Thumbprint Cookies
Every bite just crumbles and melts in your mouth
what you need:
– 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
Beat the softened butter and sugar in a large bowl using an electric mixer.
Then mix in the egg yolk and vanilla extract.
Lastly, mix in flour, salt, and chopped toasted pecans. Mix until well incorporated. Then cover with plastic wrap and refrigerate for 30 minutes.
Using a cookie scoop, scoop out mounds of the cookie dough into 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 at 350 degrees Fahrenheit for 30-35 minutes, or until golden brown in color.
If you don’t want to make the cookies right away, don’t worry, you can freeze the unbaked cookie dough in an airtight bag like ziplock, then keep it frozen for up to 3 months.
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Thick Brush Stroke
Simply Home Cooked