Raspberry Pecan Thumbprints
Yield
36 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
pecans
finely chopped, divided |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| ½ | cup |
brown sugar, light
packed |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| ⅓ | cup |
raspberry jam
seedless |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
pecans
finely chopped, divided |
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 79 | ml |
raspberry jam
seedless |
*
|
Directions
Preheat oven to 350℉ (180℃).
Combine flour, ½ cup pecans, cinnamon, allspice and salt in medium bowl.
Beat butter in large bowl with electric mixer at medium speed until smooth.
Gradually beat in sugar; increase speed to high and beat until light and fluffy.
Beat in vanilla until blended.
Beat in flour mixture at low speed just until blended.
Form dough into 1-inch balls; flatten slightly and place on ungreased cookie sheets.
Press down with thumb in center of each ball to form indentation.
Pinch together any cracks in dough.
Fill each indentation with scant ½ teaspoon jam.
Sprinkle filled cookies with remaining ½ cup pecans.
Bake 14 minutes or until just set.
Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.
Store in airtight container at room temperature.
Cookies are best day after baking.
