Pecan Raspberry Thumbprint Cookies
Ingredients
- ½ cup butter at room temperature
- ½ cup vegetable shortening
- ½ cup brown sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- ½ teaspoon salt
- 1 ½ cups finely chopped pecans
- 1 (8 ounce) jar raspberry jam, or as needed
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.
- Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.
- Bake in the preheated oven until very lightly browned, 10 to 12 minutes.
Source
Original recipe: View Original