Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!
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5 from 3 votes

Raspberry Jam Thumbprint Cookie Recipe

Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: Christmas Cookies
Servings: 4 dozen

Ingredients

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/2 cup brown sugar packed
  • 2 eggs yolks separated from whites
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 cups chopped pecans
  • 1/2 cup seedless raspberry jam

Instructions

  • Preheat oven 350º F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer.
  • Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.
  • Beat egg white with fork. Scoop 2 teaspoon sized portions of dough and roll into balls. Dip dough balls into egg whites. Transfer to chopped pecans and coat thoroughly.
  • Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball.
  • Bake 10 - 12 minutes. Once you remove the tray of cookies from the oven, use the 1/2 tsp measuring spoon and indent each cookie again, pressing sides back together when needed, if cookies cracked.
  • Microwave a small bowl of jam for about 30-45 seconds. Fill each cookie with 1/2 teaspoon of jam. Let cool to set.

Notes

Makes 3.5- 4 dozen thumbprint cookies.