Description
These Raspberry Cheesecake Thumbprint Cookies are a perfect blend of buttery, nutty cookies with a sweet raspberry jam filling. With their delightful crunch and creamy center, these treats are ideal for any special occasion or holiday baking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups finely chopped pecans
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg yolks and vanilla.
- In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the butter mixture and mix well.
- In a small bowl, whisk the egg whites until frothy. Shape the dough into 1-inch balls, dip each ball into the egg whites, and then roll in the chopped pecans.
- Place the cookies 2 inches apart on an ungreased cookie sheet. Using your thumb, make an indentation in the center of each cookie.
- Bake for 5 minutes, then remove from the oven and press the centers again with the back of a spoon. Bake for an additional 5 minutes.
- Remove from the oven and fill each cookie with raspberry jam. Return to the oven and bake for 5 more minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can substitute raspberry jam with other fruit preserves like strawberry or apricot for a different flavor. Store the cookies in an airtight container to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes