Raspberry Thumbprint Cookies Recipe - Allrecipes.com
Raspberry Thumbprint Cookies Recipe
  • READY IN 40 mins

Raspberry Thumbprint Cookies

Recipe by  

"Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam."

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Ingredients Edit and Save

Original recipe makes 4 dozen cookies Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  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.
  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.
  3. Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.
Kitchen-Friendly View

Footnotes

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

Nov 04, 2013

Since the recipe didn't list the oven temp, I tried out 350 degrees. My first batch took about 17 minutes to get done (I had them on the top rack), but they were a little overdone. I did my second batch for 13 minutes on the middle rack, and they got done perfectly. Also- it seems silly, but I used my pointer finger instead of my thumb to make the imprint, and the cookies looked way better. The pointer finger makes a more even hole, especially when making such small cookies. Very tasty! I didn't think it would make 4 dozen, because it didn't look like a lot of dough, but I got 45 cookies out of mine. I would have had 48 if I'd made my first batch the correct size. I didn't plan for the dough to expand as much as it did.

 
Jun 28, 2014

Really great! Used all butter (no Crisco!) Pecans are best if chopped REALLY fine. Chilling the dough helped. I was making these for a reception so I wanted them small. I made them smaller than 1", then "thumbprinted" them with a wine cork. I also used a raspberry "all fruit" spread (in a ziploc bag with corner cut off for EASY application.) Made 5 dozen. I will definitely make these again!!!

 

8 Ratings

Jan 10, 2013

My son says this was like the reciepe that I lost of my mom's.

 
Feb 13, 2014

my favorite of all the thumb prints!!

 
Jan 14, 2014

Oven temp is 350. This recipe will make less than 4 dozen regular size cookies. In order to make a bite size cookie, use a nickel size cookie ball.

 
Jan 11, 2014

I used my tart 'World Famous Cranberry Sauce' to fill these and I love them! I baked them at 350 for 12-13 minutes.

 
Apr 19, 2014

These are delicious!!

 

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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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