Ingredients for Raspberry Pecan Thumbprints
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How to Make Raspberry Pecan Thumbprints
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup chopped pecans, 1/4 teaspoon salt, and 1/4 teaspoon baking powder.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter until smooth.
- Gradually beat in 1/2 cup packed light brown sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls onto ungreased baking sheets, leaving some space between each cookie.
- Gently press down on the center of each ball with your thumb to create an indentation.
- Pinch together any cracks in the dough.
- Fill each indentation with approximately 1/4 teaspoon of raspberry jam.
- Sprinkle the filled cookies with the remaining 1/2 cup chopped pecans.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these delightful cookies – even better the next day!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
218g
Fat
206g
Carbs
43g
