Raspberry Pecan Thumbprints Recipes

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

RASPBERRY PECAN THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F.
• Combine first 5 ingredients in a medium bowl.
• Beat butter in a large bowl until smooth.
• Gradually beat in brown sugar and beat until light and fluffy.
• Beat in vanilla until blended.
• Beat in flour mixture until just blended.
• Form dough into 1 inch balls.
• (At this point, I dip the top of the cookies into the chopped pecans because it is hard to get them to stick when you just sprinkle them on.).
• Flatten slightly and place on ungreased cookie sheets.
• Press down with thumb in center of each ball to form a indentation.
• Pinch together any cracks in dough.
• Fill each indentation with generous 1/4 tsp of jam. Sprinkle filled cookies with remaining 1/2 cup of pecans.
• Bake 14 minutes or until just set.
• Let cookies stand on sheets for 5 minutes and transfer to wire racks to cool completely.
• Cookies are best the day after baking.

PECAN THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.