Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

Made  times
Becca 1

"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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40 m servings 102 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 41 mg
  • 2%

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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  • Prep

  • Cook

  • Ready In

  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.


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



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 th...

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 sec...

I used 1/4 cup maple syrup along with the b.sugar and rolled them in ground almonds. 350 for 15 minutes. Homeade strawberry freezer jam. Delicious!

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

These are delicious!!

very good! hits the spot! cooked in oven at 350 degrees for 12 mins. made 2 and a half dozen.

my favorite of all the thumb prints!!

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

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.

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