Raspberry Pecan Thumbprint Cookies – a delicious recipe with Flour, Turbinado Sugar, u00bc, Egg Whites, Vanilla, Raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven to 350u00b0F. Line a baking sheet with parchment paper.
2
2. In a large mixing bowl, mix together the pecan meal, sugar, and salt.
3
3. Add the egg whites, vanilla extract, and raspberry extract. Mix well until the dough begins to come together.
4
4. Fold in the agave and mix until the dough forms into a large ball.
5
5. Roll the dough, using your hands, into tablespoon-sized balls. Place each ball on the prepared baking sheet and flatten each ball with the palm of your hand. Then place your thumb in the middle of each flattened ball of dough to make a tiny imprint.
6
6. Bake for 15 minutes, or until cookies are slightly firm to the touch.
7
7. Let the cookies cool for 5 minutes on the baking sheet, transfer to a cooling rack, and then fill each cookie with a little spoonful of jam.
595
kcal
Calories
8
g
Fat
110
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups Pecan Flour, 3/4 cups Turbinado Sugar Or Brown Sugar, 1/4 teaspoons Salt, 3 Large Egg Whites, and more.
Yes, Raspberry Pecan Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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