Name: Raspberry Thumbprint Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 48
Ingredients: Butter at room temperature - ½ cup; Vegetable shortening (such as Crisco®) - ½ cup; Brown sugar - ½ cup; Eggs, separated - 2 large; Vanilla extract - 1 teaspoon; All-purpose flour, sifted - 2 cups; Salt - ½ teaspoon; Finely chopped pecans - 1 ½ cups; Raspberry jam, or as needed - 1 (8 ounce) jar

Ingredients for - Raspberry Thumbprint Cookies

1. Butter at room temperature ½ cup

2. Vegetable shortening (such as Crisco®) ½ cup

3. Brown sugar ½ cup

4. Eggs, separated 2 large

5. Vanilla extract 1 teaspoon

6. All-purpose flour, sifted 2 cups

7. Salt ½ teaspoon

8. Finely chopped pecans 1 ½ cups

9. Raspberry jam, or as needed 1 (8 ounce) jar

How to cook deliciously - Raspberry Thumbprint Cookies

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.

3 . Stage

Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.

4 . Stage

Bake in the preheated oven until very lightly browned, 10 to 12 minutes.