Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Recipe by  Becca

“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.”

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Adjust Servings

Original recipe yields 4 dozen cookies



  1. 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.
  2. 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.
  3. Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

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Reviews (7)

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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.



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!!!



My son says this was like the reciepe that I lost of my mom's.

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Amount Per Serving (48 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Raspberry Star Cookies


next recipe:

Macadamia Raspberry White Chocolate Cookies