These pecan thumbprint cookies filled with raspberry jam are buttery and delicious. They remind me of a miniature pie in flavor and looks. They are delicious any time of the year but especially perfect for the holiday season. Other fillings like jelly, candied fruit, or tinted powdered sugar icing can be used. Our family favorite is raspberry jam.
Ingredients
- 0.5 cups butter at room temperature
- 0.5 cups vegetable shortening
- 0.5 cups brown sugar
- 2 large eggs , separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour , sifted
- 0.5 teaspoons salt
- 1.5 cups finely chopped pecans
- 1 jar raspberry jam , 8 ounce
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C).
-
2
Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.
-
3
Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.
-
4
Bake in the preheated oven until very lightly browned, 10 to 12 minutes.
Nutrition Facts
Per serving
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