Raspberry Thumbprint Cookies
Delicious cookies with a raspberry jam center, perfect for any occasion.
Ingredients
- butter (115 grams)
- vegetable shortening (115 grams)
- brown sugar (100 grams)
- eggs (2 large)
- vanilla extract (5 grams)
- all-purpose flour (240 grams)
- salt (2 grams)
- finely chopped pecans (180 grams)
- raspberry jam (225 grams)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in the preheated oven until very lightly browned, 10 to 12 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 102
- fat: 7 g
- sats: 2 g
- carbs: 10 g
- fibre: 1 g
- protein: 1 g
- salt: 0.041 g