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Photo for - Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

A family tradition for many, these cookies are great any time of year.

  • Yields: 30 cookies
  • Preparation: 25 minutes

Ingredients

  • ½ cup (125mL) GAY LEA - Unsalted Butter, room temperature
  • ½ cup (125mL) granulated sugar
  • 1 egg, separated
  • 1 tsp (5mL) vanilla
  • 1 ¼ cups (300mL) all purpose flour
  • ¼ tsp (1mL) salt
  • ¾ cup (175mL) pecans, finely chopped
  • ½ cup (125mL) jam or jelly

Instructions

  1. Preheat oven to 325°F (160°C).  Line baking sheet with parchment paper.
  2. In a large bowl, on medium speed of electric mixer, beat butter, sugar, egg yolk and vanilla until light and creamy, about 3 minutes.  On low speed, gradually add flour and salt, beating until blended.  Knead to form a smooth dough.
  3. Shape dough into 1- inch (2.5 cm) balls.  Dip in lightly beaten egg white, then roll in pecans to coat.  Place on prepared baking sheet about 2 inches (5 cm) apart.  Make a deep indentation in centre of each ball with your finger or end of a wooden spoon.
  4. Bake 10 minutes.  Remove from oven and press centres down again.  Return to oven and bake 10 to 12 minutes longer or until golden around edges.  Cool on sheet 5 minutes then transfer to rack and cool completely. If desired, fill centre of cookies with jam while warm or let cool and fill later.
  Variation:
  • Replace pecans with walnuts or hazelnuts.
 
  • Replace vanilla with almond or lemon extract.
  • Use your favourite thick jam or jelly.  A variety of colours looks attractive. Raspberry, strawberry, blueberry, and apricot jam work well.  Red currant jelly does too.
Photo of - Raspberry Thumbprint Cookies

Ingredients

  • ½ cup (125mL) GAY LEA - Unsalted Butter, room temperature
  • ½ cup (125mL) granulated sugar
  • 1 egg, separated
  • 1 tsp (5mL) vanilla
  • 1 ¼ cups (300mL) all purpose flour
  • ¼ tsp (1mL) salt
  • ¾ cup (175mL) pecans, finely chopped
  • ½ cup (125mL) jam or jelly