Friday, August 19, 2016

Raspberry Pecan Thumbprint Cookies


























I love this little cookie.  They are easy to make and easy to love.  They are on my holiday table every year but who says they are just a holiday cookie?  I make them all year round and fill the centers with different jellies to change them up a bit. They call for a few simple ingredients you've likely got on hand, they're super-easy to make whenever you want a delicious cookie! 

Raspberry Pecan Thumbprint Cookies

1 cup unsalted butter, room temperature
½ cup granulated sugar
3 large egg yolks
1 tsp. vanilla extract
2 ½ cups all purpose flour 
2 teaspoons cornmeal
¼ teaspoon salt
¼ cup finely chopped pecans 
½ cup raspberry jam


Preheat oven to 350 degrees. Line baking sheets with parchment paper.  With electric mixer, beat butter and sugar until smooth. Beat in egg yolks and vanilla.

In a bowl, combine flour, cornmeal, nuts and salt and gradually add to butter mixture until blended (dough will come together). 

Pinch off the dough and roll dough into 1-inch balls. Place 2 inches apart on parchment-lined cookie sheet. Press centers of each down with your thumb or end of wooden spoon and bake for 16 to 18 minutes.  Spoon 1 teaspoon jam into each indentation.

Cool on rack for 1 minute, then cool completely.


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3 comments :

  1. Since I have family with nut allergies, I would have to eliminate the pecans. Would I just increase the flour??

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    Replies
    1. Thank you Marty for this lovely cookie recipe.

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