You are here: Home » Recipes » Raspberry Thumbprints Raspberry Thumbprints Recipe by Favorite Recipes Press Yield 96 servings Raspberry jam and pecans star in these delicious cookies. PrintEmail Ingredients 2 cups butter, softened1 cup packed brown sugar1 tablespoon vanilla extract3 -- egg yolks4 cups flour2 cups (or more) finely chopped pecans1 cup (or more) raspberry jam, jelly or preserves Instructions Mix butter, brown sugar, vanilla and egg yolks in bowl. Add flour gradually, mixing well after each addition. Shape into 1-inch balls. Roll in pecans. Place on nonstick cookie sheets. Make indentation in each cooking with thump. Fill indentation with jam. Bake at 350F for 10 to 14 minutes or until brown. Recipe reprinted with permission from The Saturday Club’s Main Line Classics II: Cooking Up A Little History (Wayne, Pennsylvania, 1996).