Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are made with nutty dough and loaded with a hint of tart raspberry flavor. They're buttery, tender-crumbed, sweetened just right and perfect for Christmas baking.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 50 Cookies
Prepare all ingredients for the recipe.
Whisk together the softened butter and sugar with electric mixer. Then add in egg yolk and vanilla extract.
Lastly, mix in flour, salt, and chopped toasted pecans. Mix until well incorporated.
Using a cookie scoop, scoop out 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.
Fill a piping bag with raspberry jam and pipe the jam into the center of each cookie. Bake at 350F for 30-35 minutes.
Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 0.5mg