Raspberry Jam Thumbprint Cookies

[Photograph: Robyn Lee]

Swapped at the 2012 SE cookie swap by Sarah Bray.

Adapted from a recipe from the Piece of Cake Bakery in Atlanta.

These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.

Raspberry Jam Thumbprint Cookies

About This Recipe


  • 2 sticks of butter
  • 1 cup sugar
  • 3 egg yolks
  • 3 1/2 cup flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • Jam and chopped pecans for topping


  1. 1

    Mix all ingredients together. The dough should be dry and crumbly. Form into tight balls in palm and place on baking sheet. Press down onto each ball with thumb, gently, then add a scoop of jam and top with chopped pecans. Bake at 350°F for 10 minutes until golden brown.


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