How To make Raspberry Pecan Thumbprints
2 c All-purpose flour
1 c Pecan pieces, finely
Chopped, divided 1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/8 ts Salt
1 c Butter, softened
1/2 c Packed lt. brown sugar
2 ts Vanilla extract
1/3 c Seedless raspberry jam
PREHEAT oven to 350 F. Combine flour, 1/2 cup pecans, cinnamon, allspice and salt in medium bowl. BEAT butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in sugar; increase speed to high and beat until light and fluffy. Beat in vanilla until blended. Beat in flour mixture at low speed just until blended. FORM dough into 1-inch balls; flatten slightly and place on ungreased cookie sheets. Press down with thumb in center of each ball to form indentation. Pinch together any cracks in dough. FILL each indentation with scant 1/2 teaspoon jam. Sprinkle filled cookies with remaining 1/2 cup pecans. BAKE 14 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight container at room temperature. Cookies are best day after baking. Makes 36 cookies From the recipe files of suzy@gannett.infi.net -----
How To make Raspberry Pecan Thumbprints's Videos
Pecan Pie Thumbprint Cookies
These Pecan Pie Thumbprint Cookies are a fusion of flavors combining Southern pecan pie and buttery homemade cookies into one irresistible treat. Get the FULL recipe here:
Salted Caramel & Pecan Thumbprint Cookies // Real Housemoms
GET THE RECIPE:
Find the recipe over at my site:
Salted Caramel & Pecan Thumbprints are a rich cookie rolled in pecans and filled with a decadent salted caramel frosting for a dessert that is perfect anytime you're craving sweets!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
NEW VIDEOS EVERY TUESDAY & THURSDAY!!
Almond Raspberry Thumbprint Cookies | Easy Christmas Cookie Recipe!
These Almond Raspberry Thumbprint Cookies are a classic Holiday cookie that's made extra special with toasted almonds all around.
FULL PRINTABLE RECIPE FOUND HERE:
INGREDIENTS NEEDED:
1 cup Land O Lakes® Unsalted Butter, softened
½ cup sugar
2 large eggs, yolk and egg whites divided
¾ tsp almond extract
¼ tsp vanilla extract
2 ¼ cup all purpose flour
2 tsp cornstarch
½ tsp salt
1 ½ cups almonds, finely chopped
½ cup raspberry preserves
To make the almond icing:
Combine 1 cup powdered sugar with 1 tsp almond extract and 1 tbsp of water.
Whisk until smooth. Place in a frosting bag and snip corner to drizzle over cooled cookies.
Raspberry Thumbprint Cookie + Cookie Exchange Ideas!
These Raspberry Thumbprint Cookies are a delicious melt-in-your-mouth Christmas cookie recipe that's also perfect for a cookie exchange party! I'll include ideas on how to host a cookie exchange party and how to package up the cookies!
______________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
This link goes to Amazon where I am compensated on products sold at no cost to the consumer
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY FAVORITE THINGS IN MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
__________________________________________________________
COOKIE RECIPERS FEATURED:
Raspberry Thumbprint Cookie
Gingerbread Men and Mitten
Vanilla Sugar Cookie Recipe
Chewy Chocolate Cookie Recipe
Marigoon Recipe
______________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
________________________________________________________________
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Vegan Raspberry Thumbprint Cookies | Tastes like a bakery cookie!
These vegan raspberry thumbprint cookies quite literally taste like they're from a bakery, yet they're entirely egg free, dairy free, gluten free, and vegan!
This is the fourth cookie of The Banana Diaries Cookie Week! These thumbprint cookies are so easy to make, made with a simple dough and so much fun to shape.
I hope you absolutely love!
Full Recipe:
Cookie Week Recipes:
Cookie #1:
Cookie #2:
Cookie #3:
Enjoy!
With love,
Britt
Recommended Equipment (affiliate links):
Rubber spatula:
Hand mixer:
Subscribe for more videos:
FREE Vegan Christmas Cookie Guide:
Let's be friends :)
Instagram:
Facebook:
Blog:
Pinterest:
Hi! My name's Britt, and I make healthy recipes and inspirational life hacks videos to help you live your best life! I mainly run a healthy baking blog where you'll find lots of healthy vegan and gluten free (with Paleo!) baking treats and desserts, but food is just a small part of an overall healthy lifestyle. So on here, I also share other tips and tricks, such as mindfulness tips, meditation, and law of attraction to help you live your best life!
The BEST Raspberry Cheesecake Thumbprint Cookies (5-Ingredients ONLY)
Follow us on our Instagram: These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!
Ingredients:
4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
1/2 cup + 3 tablespoons sugar
1 cup + 3 tablespoons flour
1/4 cup raspberry preserves
Instructions:
step 1: In a large bowl, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
step 2: Add the sugar and beat well.
step 3: Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
step 4: Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
step 5: 30 minutes prior to baking, preheat oven to 375 degrees (F).
step 6: Line a large baking sheet with parchment paper.
step 7: Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
step 8: Place pan in the oven to bake for 11 to 12 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.