Pecan Raspberry Thumbprints
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Pecan Raspberry Thumbprints
A family favorite always on my Christmas cookie trays!
Yield: 3.50 dozen
- 1
- ¾
-
2
large eggs, separated
- 1
- 2
- ¼
-
1 ¼
cups finely chopped pecans
Beat butter at medium speed until creamy;gradualy add sugar, beating well. Add egg yolks and vanilla, beating until blended.
Combine flour and salt;add to butter mixture. Beat at low speed until blended. Cover and chill dough 1 hour.
Shape dough into 1 inch balls. Lightly beat egg whites. Dip each ball in egg white. Roll in pecans. Place 2 inches apart on cookie sheet. Press thumb in each cookie to make an indentation.
Bake at 350 for 15 minutes. Cool 1 minute on cookie sheets; remove to wire rack to cool completely. Press centers again with thunb while cookies are still warm;fill center of each cookie with jam.
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