Recipe by Becca
"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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butter at room temperature
vegetable shortening (such as Crisco®)
all-purpose flour, sifted
1 1/2 cups
finely chopped pecans
1 (8 ounce) jar
raspberry jam, or as needed
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.
My son says this was like the reciepe that I lost of my mom's.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Thumbprint Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 61
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