If you get melted chocolate all over your hands, you're eating it too slowly. ~Author Unknown

Saturday, January 12, 2013

Raspberry-Pecan Thumbprints

So I am sure we have all seen our fair share of cookies with the holidays just passing. I am also sure a lot of weight-loss resolutions have been made to swear off the junk food. Well I will tell you this, these cookies are worth the splurge on your cheat day! They melt in your mouth, they have a slight crunch to them, and don't forget the sweet little dollop of raspberry jam in the center. :)

I have never made jam thumbprint cookies before today...might not have even tried one (other than the kind with chocolate, also very good!) I was satisfied with these, and even better, they made about a dozen which is perfect for a small family and getting cookies done from start to finish in a small amount of time (I only had to do one batch with my cookie sheet!)

Raspberry-Pecan Thumbprints

1/2 C unsalted butter, softened
1/4 C sugar
1/2 tsp vanilla
1 large egg, separated
1 C flour
1/4 tsp salt
3/4 C finely chopped pecans
1/4 C seedless raspberry jam 

In a large bowl with an electric mixer, cream the butter with the sugar. Mix in the vanilla and the egg yolk, reserving egg white for a later use.

In a separate small bowl, whisk together the flour and salt. Slowly mix into the butter mixture. Using your hands, gather into a ball of dough, cover with saran wrap and refrigerate about 30 minutes. 

Preheat oven to 325ยบ. Meanwhile, lightly whisk reserved egg white in a small bowl. Put the pecans in another bowl. Roll the dough into 1" balls. Dip each ball into the egg white, then roll into the pecans. Set on non-stick cookie sheet.  Using your thumb (or bottom of a small measuring teaspoon), press gently into center of ball about half-way through, ease up if dough starts to crack. Bake 15 minutes, remove from oven, gently reform thumbprints (if needed) using the bottom of tsp if too hot to touch. Add a 1/4 tsp dollop over indentation of cookie with jam. Return cookies to oven, bake an additional 3-4 minutes until lightly golden. Allow to cool on cookie sheet about 3 min before moving to a wire rack to cool completely.

These cookies freeze wonderfully, no need to defrost!

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