Several years ago I first shared this recipe here with my readers at The BamaSteelMagnolia’s Bistro. I’ve picked up new readers along the way and thought it might by a good time to share the recipe again because it’s very fitting for this time of the year.
This cookie is known as a thumbprint cookie. Why? Well, after forming the shape, you take your thumb and press it into the center of the cookie and make a little well that will be filled with sweet delight.
This recipe is a tip of the hat to Tall & Handsome’s southwestern heritage where they are called Raspberry Christmas Circles. In Ireland they are called Raspberry Thimble Cookies. Other recipes call them Raspberry Thumbprint Cookies.
Today’s recipe is inspired by one T & H used many years ago, with my usual Bevizing and tinkering.
© 2014 Beverly Hicks Burch All Rights Reserved.
Raspberry Thumbprint Cookies
1 cup butter, softened
½ cup brown sugar, packed
1 teaspoon Mexican vanilla flavoring
2 eggs, separated
2 cups all purpose flour
¼ teaspoon kosher salt
2 cups pecans, finely chopped
Seedless Raspberry jam
Preheat oven to 375º.
Cream butter with mixer until light. Next add brown sugar and beat until light and fluffy. Add vanilla flavoring.
Mix in egg yolks. Combine salt with the flour, then add to the butter/sugar mixture.
Form dough into 1 inch balls. Dip the balls into the egg whites and then roll the ball in the pecans.
Place the balls on a greased cookie sheet at least 1 inch apart.
With your thumb make an impression in the center of each ball.
Bake for 5 minutes. At the end of 5 minutes repress the impression in the center of the cookies and fill with raspberry jam. (Be careful not to overfill.)
Cook for an additional 10 minutes.
Remove from pan and cool on wire rack.
© 2014 Beverly Hicks Burch All Rights Reserved