These Raspberry Pecan Thumbprints are the perfect balance of buttery, crumbly shortbread and bright, fruity sweetness. The dough is infused with warm spices like cinnamon and allspice, while finely chopped pecans add a delightful crunch. Each cookie features a generous center of seedless raspberry jam, creating a beautiful contrast in texture and flavor. They are easy to make using simple pantry staples and bake up with a tender, melt-in-your-mouth consistency. Ideal for holiday cookie exchanges, afternoon tea, or as a sophisticated finish to a dinner party, these cookies look elegant on any plate. The flavors deepen slightly overnight, making them even more delicious the day after baking.
Raspberry Pecan Thumbprints
Description
These Raspberry Pecan Thumbprints are the perfect balance of buttery, crumbly shortbread and bright, fruity sweetness. The dough is infused with warm spices like cinnamon and allspice, while finely chopped pecans add a delightful crunch. Each cookie features a generous center of seedless raspberry jam, creating a beautiful contrast in texture and flavor. They are easy to make using simple pantry staples and bake up with a tender, melt-in-your-mouth consistency. Ideal for holiday cookie exchanges, afternoon tea, or as a sophisticated finish to a dinner party, these cookies look elegant on any plate. The flavors deepen slightly overnight, making them even more delicious the day after baking.Ingredients
Directions
-
Preheat oven to 350&# 194;°F (175ðC).
-
In a medium bowl, combine flour, 1/2 cup of the pecans, cinnamon, allspice, and salt. Set aside.
-
In a large bowl, beat softened butter with an electric mixer at medium speed until smooth.
-
Gradually add brown sugar and beat until light and fluffy. Increase speed to high if necessary.
-
Beat in vanilla extract until well blended.
-
Reduce mixer speed to low and gradually beat in the flour mixture just until combined. Do not overmix.
-
Roll dough into 1-inch balls and place them on ungreased cookie sheets, spacing them about 2 inches apart.
-
Press down gently with your thumb in the center of each ball to create an indentation. Pinch together any cracks in the dough.
-
Fill each indentation with a scant 1/2 teaspoon of raspberry jam.
-
Sprinkle the tops of the cookies with the remaining 1/2 cup of pecans.
-
Bake for 14 minutes, or until the edges are just set and lightly golden.
-
Let cookies cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 94.6kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 11.1g4%
- Dietary Fiber 1.0g4%
- Sugars 0.3g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Flavor Tip: These cookies are often considered best the day after baking, as the flavors have time to meld together.
Variation: You can substitute raspberry jam with apricot, cherry, or lemon curd for a different flavor profile.
Dough Consistency: If the dough is too soft to roll into balls, chill it in the refrigerator for 15-20 minutes before shaping.
