Pecan Raspberry Thumbprint Cookies

Raspberry thumbprint cookies are festive enough for the holidays, yet neutral enough to be eaten year round. I love making them for everything from BBQs to Christmas parties. You’ll love the way each bite just crumbles and melts in your mouth…

INGREDIENTS

– butter – sugar – egg yolk – vanilla – flour – salt – toasted pecans – raspberry jam

STEP 1

Whisk together the softened butter and sugar using a stand or hand mixer. Next, add in the egg yolk and vanilla extract.

STEP 2

Lastly, mix in the flour, salt, and chopped toasted pecans.

STEP 3

Using a cookie scoop, portion out equal-sized mounds of the cookie dough into a baking sheet lined with parchment paper. Using your thumb or the back of a teaspoon, press into the center of each cookie.

STEP 4

Fill a piping bag with raspberry jam and pipe the jam into the center of each cookie. Bake at 350°F for 20 minutes or until they turn golden brown.

Give this recipe a try! Tap the link for the full recipe details.