Raspberry Pecan Thumbprint Cookies

This cookie came to mind because of one of my elementary teachers, it was her favorite to give out during Christmastime. I don’t remember details of why it was her favorite, but we knew they were in our goody bags… enjoy a little sweet from a sweet teacher!

Ingredients:

1 ½ Cup Unsalted Butter, room temperature 

1 Cup Sugar 

1 Large Egg Yolk 

1 TSP Vanilla Extract

3 ⅓ AP Cup Flour 

¼ TSP Salt 

1 Cup Toasted Pecans, finely chopped 

Raspberry Jam

Directions:

Beat the softened butter and sugar in a large bowl using an electric mixer. 

Mix in the egg yolk and vanilla extract. 

Mix in flour, salt and chopped toasted pecans. Mix until well incorporated.

Cover with plastic wrap and refrigerate for 30 minutes. 

Using a cookie scoop, scoop out mounds of the cookie dough into a baking sheet lined with parchment paper. 

Using your thumb or the back of a teaspoon, press into the center of each cookie. 

Fill a piping bag with raspberry jam and pipe the jam into the center of each cookie.

Bake at 350°F for 30-35 minutes, or until golden brown in color.