How to Make Raspberry Thumbprint Cookies - A Step-by-Step Guide

There's something undeniably charming about thumbprint cookies. Their delicate, buttery crumb and sweet, jammy centers make them a perennial favorite for holiday cookie trays and everyday indulgences alike. And when you add the tart and bright flavor of fresh raspberries into the mix, you've got a cookie that's as beautiful as it is delicious.

These Raspberry Thumbprint Cookies are a delightful twist on a classic recipe. Their tender, melt-in-your-mouth texture is the perfect canvas f...

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Ingredients

  • ½ cup butter at room temperature
  • ½ cup vegetable shortening (such as Crisco®)
  • ½ cup brown sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • ½ teaspoon salt
  • 1 ½ cups finely chopped pecans
  • 1 (8 ounce) jar raspberry jam, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Servings: 48
  • Yield: 48 cookies

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.
  • Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.
  • Bake in the preheated oven until very lightly browned, 10 to 12 minutes.
  • Nutrition

    102 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 12mg
    • Sodium: 41mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 1g
    • Calcium: 7mg
    • Iron: 0mg
    • Potassium: 26mg