These raspberry thumbprint cookies are made with a nutty dough and loaded with raspberry jam. Perfect everything from a holiday cookie tray to summer BBQ!
Course Cookies
Cuisine American
Keyword Raspberry Thumbprint Cookies, Thumbprint Cookies
Whisk together the softened butter and sugar using a stand or hand mixer. Next, add in the egg yolk and vanilla extract.
Lastly, mix in the flour, salt, and chopped toasted pecans.
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.
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.