Fudge Raspberry Thumbprint Cookies

Fudge Raspberry Thumbprint Cookies

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"Classic jam-filled thumbprint cookies get a decadent twist with a touch of hot fudge drizzled over the top."
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servings 116 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
  2. Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
  3. Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
  4. Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.
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These cookies are really yummy--the hot-fudge sauce melts with the jam and makes a great flavor. My kids love these!

Oh, these are so good!! Here are my tweaks: I don't use cooking spray on my baking sheets. I use parchment paper. But even if I didn't, my sheets are non-stick and the spray wouldn't be necessar...

These would be great if they stayed together. They're really crumbly, but the combination of pecans, fudge, and raspberry jam is tasty!

I really had fun making these. I used chopped walnuts instead of pecans and found them to be really good with this cookie. I did need to re-imprint the thumbprint on most of the cookies after ...

The cookie was quite bland. The fudge was good but didn't melt with the raspberry jam so it was an awkward eat. I did a few with peanut butter instead of raspberry and it actually worked a bit...

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