Raspberry Thumbprints

  • Yield 96 servings

Raspberry jam and pecans star in these delicious cookies.


2 cups butter, softened
1 cup packed brown sugar
1 tablespoon vanilla extract
3 -- egg yolks
4 cups flour
2 cups (or more) finely chopped pecans
1 cup (or more) raspberry jam, jelly or preserves


  1. 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.
  2. 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).



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