Raspberry Pecan Thumbprints Recipes

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RASPBERRY THUMBPRINT COOKIES



Raspberry Thumbprint Cookies image

Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.

Provided by Becca Crumrine

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 9

½ cup butter at room temperature
½ cup vegetable shortening (such as Crisco®)
½ cup brown sugar
2 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
½ teaspoon salt
1 ½ cups finely chopped pecans
1 (8 ounce) jar raspberry jam, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
  • Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
  • Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 9.8 g, Cholesterol 11.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.2 mg, Sugar 5.2 g

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS



Raspberry and Almond Shortbread Thumbprints image

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h15m

Yield 36

Number Of Ingredients 8

1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  • Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  • In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g

PECAN THUMBPRINT COOKIES



Pecan Thumbprint Cookies image

This versatile recipe couldn't be easier or yummier! Switch things up by using several different jams or jellies. -Georgia MacDonald, Dover, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white, lightly beaten
3/4 cup finely chopped pecans or walnuts
1/2 cup preserves or jelly of your choice

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.

Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 73mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY THUMBPRINTS



Raspberry Thumbprints image

Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.-Linda Harrington, Hudson, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
1/2 cup seedless raspberry or strawberry jam

Steps:

  • In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

Nutrition Facts :

RASPBERRY PECAN THUMBPRINTS



Raspberry Pecan Thumbprints image

Make and share this Raspberry Pecan Thumbprints recipe from Food.com.

Provided by MSZANZ

Categories     Dessert

Time 25m

Yield 3 dozen

Number Of Ingredients 9

2 cups all-purpose flour
1 cup pecan pieces, finely chopped and divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 cup butter, softened
1/2 cup light brown sugar, packed
2 teaspoons vanilla
1/3 cup seedless raspberry jam

Steps:

  • Preheat oven to 350 degrees F.
  • Combine first 5 ingredients in a medium bowl.
  • Beat butter in a large bowl until smooth.
  • Gradually beat in brown sugar and beat until light and fluffy.
  • Beat in vanilla until blended.
  • Beat in flour mixture until just blended.
  • Form dough into 1 inch balls.
  • (At this point, I dip the top of the cookies into the chopped pecans because it is hard to get them to stick when you just sprinkle them on.).
  • Flatten slightly and place on ungreased cookie sheets.
  • Press down with thumb in center of each ball to form a indentation.
  • Pinch together any cracks in dough.
  • Fill each indentation with generous 1/4 tsp of jam. Sprinkle filled cookies with remaining 1/2 cup of pecans.
  • Bake 14 minutes or until just set.
  • Let cookies stand on sheets for 5 minutes and transfer to wire racks to cool completely.
  • Cookies are best the day after baking.

Nutrition Facts : Calories 1343.4, Fat 88.4, SaturatedFat 41.2, Cholesterol 162.7, Sodium 560.5, Carbohydrate 129.6, Fiber 6.4, Sugar 54.6, Protein 12.7

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