Raspberry Pecan Thumbprints

You can use any flavor jam or jelly desired for these delicious shortbread cookies.

Raspberry Pecan Thumbprints


  • 1 cup confectioners' sugar
  • 1 cup butter, softened
  • 1/2 teaspoon salt
  • 2 teaspoons almond flavoring
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped pecans, almonds or walnuts
  • 1/3 cup raspberry jam
  • 1 (2 ounce) white chocolate baking bar (optional)


  1. Heat oven to 350 degrees F.
  2. Cream confectioners' sugar, butter, salt and almond flavoring until light and fluffy.
  3. Stir in flour.
  4. Shape dough into 1 1/2-inch balls.
  5. Roll cookies in finely chopped pecans, almonds or walnuts. Place on an ungreased baking sheet about 2-inches apart.
  6. Make a depression in the center of the cookie with thumb.
  7. Bake for 12 to 16 minutes or until edges are lightly brown.
  8. Fill depression with 1/4 teaspoon raspberry jam or enough to fill center.
  9. If using the drizzle, melt baking bar in double boiler; drizzle over cookie.

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