Raspberry Thumbprint Cookies
Crumbly thumbprint cookies with toasted pecans and raspberry jam. The perfect holiday cookie.
Servings 50 cookies
Calories 109kcal
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
- 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.
Video
Notes
- Thumbprint with a teaspoon- This spoon is the perfect size to indent the cookies in a uniform way before adding the jam.
- Pipe the raspberry jam- Use a piping bag to pipe the jam into the indents in the cookies to avoid overfilling and making a mess. This is so much easier
- Freeze: 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. You can also freeze the baked and cooled cookies for 3 months in an airtight container.
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 18mg | Sugar: 4g | Vitamin A: 175IU | Calcium: 5mg | Iron: 0.5mg