Search
by Ingredient

Raspberry Pecan Thumbprints

StarStarStarStarHalf star

Submitted by newchef

YIELD

36 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

2 473
1 237
CUP ML PECANS
finely chopped, divided
½ 2.5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
0.6
TEASPOON ML SALT
1 237
CUP ML BUTTER
softened
½ 118
CUP ML BROWN SUGAR, LIGHT
packed *
2 1E+1
TEASPOONS ML VANILLA EXTRACT
79
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 92 72% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 45mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Email this recipe