These pecan thumbprint cookies filled with raspberry jam are buttery and delicious. They remind me of a miniature pie in flavor and looks. They are delicious any time of the year but especially perfect for the holiday season. Other fillings like jelly, candied fruit, or tinted powdered sugar icing can be used. Our family favorite is raspberry jam.
Ingredients
- butter at room temperature: 0.5 cup
- vegetable shortening (such as Crisco®): 0.5 cup
- brown sugar: 0.5 cup
- eggs, separated: 2 piece
- vanilla extract: 1 tsp
- all-purpose flour, sifted: 2 cups
- salt: 0.5 tsp
- ½ cups finely chopped pecans: 1 piece
- raspberry jam: 1 jar (8 ounce jar, or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.
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Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.
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Bake in the preheated oven until very lightly browned, 10 to 12 minutes.
