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Raspberry Cheesecake Thumbprint Cookies


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  • Author: Lina Judi
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x

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