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!
Course: Cookies, Dessert
Keyword: Christmas Cookies
2eggsyolks separated from whites
2cupsall purpose flour
1 1/2cupschopped pecans
1/2cupseedless raspberry jam
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.