"Raspberry Thumbprint Cookies"

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


  1. 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. PREP 30 mins

  2. 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. COOK 10 mins

  3. Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes. READY IN 40 mins

! Cook's Note:
At the end of step 1 the dough can be refrigerated or frozen, either whole or rolled into 1-inch balls.

For more Cooking Information just Visit the main Site of the recipe Thank you^^

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