Raspberry Thumbprint Cookies

These fragile, buttery raspberry thumbprint cookies are crusted with pecans. They're delicious any time of the year but are especially perfect for the holiday season.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 102 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.

Step 3

Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.

Step 4

Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.