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Raspberry Thumbprints

 Raspberry Thumbprints
Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.—Linda Harrington, Hudson, New Hampshire
36 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 egg, separated
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped walnuts
  • 1/2 cup seedless raspberry or strawberry jam


  • In a small bowl, cream butter and brown sugar until light and fluffy.
  • Beat in egg yolk and vanilla. Combine flour and salt; gradually add
  • to creamed mixture. Cover and refrigerate for 1 hour or until dough
  • is easy to handle.
  • In a shallow bowl, whisk egg white until foamy. Place nuts in another
  • shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then
  • roll in nuts.
  • Place 1 in. apart on ungreased baking sheets. Using a wooden spoon
  • handle, make an indentation in the center of each cookie. Bake at
  • 350° for 8-10 minutes or until set.
  • Remove to wire racks to cool completely. Spoon jam into each cookie.
  • Store in an airtight container. Yield: 3 dozen.

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Raspberry Thumbprints (continued)

Nutritional Facts: 1 cookie equals 70 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 37 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.