Description
Sweet raspberry cheesecake thumbprint cookies blend creamy cheesecake essence with buttery cookie perfection. Rich flavors and delicate raspberry swirls create a delightful dessert that melts in your mouth, promising pure indulgence with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups finely chopped pecans
- 1 cup unsalted butter, softened
Sweeteners and Flavoring:
- 1/2 cup granulated sugar
- 1/2 cup raspberry jam
- 1 teaspoon vanilla extract
Binding Ingredients:
- 2 large eggs, separated
- 1/2 teaspoon salt
Instructions
- Heat the oven to 350F (175C), preparing a clean baking surface for delicate cookie preparation.
- Blend butter and sugar in a mixing bowl until creamy and uniform, then incorporate egg yolks and vanilla extract thoroughly.
- Sift flour and salt in a separate container, then gently fold into the butter mixture, creating a smooth, consistent dough.
- Whip egg whites until light and airy, then form dough into compact 1-inch spheres, coating each ball by first dipping in frothy egg whites and then rolling through chopped pecans.
- Arrange pecan-crusted dough balls on an ungreased cookie sheet, maintaining 2-inch spacing between each cookie.
- Create a gentle indentation in the center of each cookie using your thumb, ensuring a uniform depression for jam filling.
- Bake for 5 minutes, then carefully depress the centers again using a spoon’s back to reinforce the cookie’s shape.
- Continue baking for an additional 5 minutes until edges begin to turn golden.
- Carefully fill each cookie’s center with vibrant raspberry jam, distributing evenly across the indentations.
- Return to the oven for a final 5-minute baking to set the jam and enhance flavor melding.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes to stabilize their structure.
- Transfer cookies to a wire cooling rack, allowing them to reach room temperature and develop a perfect texture.
Notes
- Ensure butter is softened at room temperature for smooth, creamy mixing that prevents lumpy dough.
- Use fresh, high-quality raspberry jam for the most vibrant and intense fruity flavor in each cookie.
- Toast pecans lightly before chopping to enhance their nutty aroma and add extra depth to the cookie’s texture.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend to maintain cookie’s delicate structure.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 176
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg