Raspberry-filled, fragile, buttery pecan-crusted cookies. They remind me of a miniature pie in flavor and looks. They are a delicious cookie any time of the year, but especially perfect for the holiday season. Other fillings can be used; any jelly, jam, candied fruit or tinted powdered sugar icing. Our family favorite is raspberry jam.

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.

  • Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.

  • Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

Cook's Note:

At the end of step 1 the dough can be refrigerated or frozen, either whole or rolled into 1-inch balls.

Nutrition Facts

102 calories; protein 1.1g 2% DV; carbohydrates 9.8g 3% DV; fat 6.7g 10% DV; cholesterol 11.9mg 4% DV; sodium 41.2mg 2% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2014
Really great! Used all butter (no Crisco!) Pecans are best if chopped REALLY fine. Chilling the dough helped. I was making these for a reception so I wanted them small. I made them smaller than 1" then "thumbprinted" them with a wine cork. I also used a raspberry "all fruit" spread (in a ziploc bag with corner cut off for EASY application.) Made 5 dozen. I will definitely make these again!!! Read More
(18)

Most helpful critical review

Rating: 1 stars
02/08/2016
Dry not sweet and tough. Read More
29 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/28/2014
Really great! Used all butter (no Crisco!) Pecans are best if chopped REALLY fine. Chilling the dough helped. I was making these for a reception so I wanted them small. I made them smaller than 1" then "thumbprinted" them with a wine cork. I also used a raspberry "all fruit" spread (in a ziploc bag with corner cut off for EASY application.) Made 5 dozen. I will definitely make these again!!! Read More
(18)
Rating: 4 stars
11/04/2013
Since the recipe didn't list the oven temp I tried out 350 degrees. My first batch took about 17 minutes to get done (I had them on the top rack) but they were a little overdone. I did my second batch for 13 minutes on the middle rack and they got done perfectly. Also- it seems silly but I used my pointer finger instead of my thumb to make the imprint and the cookies looked way better. The pointer finger makes a more even hole especially when making such small cookies. Very tasty! I didn't think it would make 4 dozen because it didn't look like a lot of dough but I got 45 cookies out of mine. I would have had 48 if I'd made my first batch the correct size. I didn't plan for the dough to expand as much as it did. Read More
(13)
Rating: 4 stars
11/11/2014
I used 1/4 cup maple syrup along with the b.sugar and rolled them in ground almonds. 350 for 15 minutes. Homeade strawberry freezer jam. Delicious! Read More
(9)
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Rating: 5 stars
04/20/2014
These are delicious!! Read More
(3)
Rating: 5 stars
11/25/2016
Very good. I've wanted to make these for years but the recipes always seemed too time consuming or difficult. This recipe is easy to follow. I used all butter instead shortening. A few suggestions from other comments really helped keep things simple. Chill the dough before rolling it into balls and also put the jam in a ziplock and cut a corner off to squeeze the jam into the thumbprints. Thank you for sharing and thank you also to all of you who left suggestions/tips in your reviews! Read More
(3)
Rating: 5 stars
01/11/2014
I used my tart 'World Famous Cranberry Sauce' to fill these and I love them! I baked them at 350 for 12-13 minutes. Read More
(3)
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Rating: 5 stars
01/11/2015
very good! hits the spot! cooked in oven at 350 degrees for 12 mins. made 2 and a half dozen. Read More
(2)
Rating: 5 stars
01/14/2014
Oven temp is 350. This recipe will make less than 4 dozen regular size cookies. In order to make a bite size cookie use a nickel size cookie ball. Read More
(1)
Rating: 5 stars
12/05/2016
This is the recipe my family uses except we use all butter. Also 1" is a little big (they do spread). I prefer to bake them for 5 minutes in balls then pull them out and press them and put back in the over for 8 or 9 minutes. I always put the jelly in after they're out of the oven so the jelly doesn't run! Read More
(1)
Rating: 1 stars
02/08/2016
Dry not sweet and tough. Read More