Raspberry Thumbprint Cookies

01Method

1. 1

   Heat the oven to 375°F (190°C).

2. 2

   Using an electric mixer, cream together the butter, shortening, and brown sugar until light and fluffy. Incorporate the egg yolks and vanilla, then gradually blend in the flour in two additions. Stir in the salt.

3. 3

   Lightly whisk the egg whites in a small bowl and spread the pecans in a shallow dish. Shape the dough into 1-inch balls, coat each one in egg white, then roll in the pecans. Arrange on an ungreased baking sheet. Press a thumb into the centre of each ball to create a hollow, then fill each indent with a small spoonful of raspberry jam.

4. 4

   Bake until just barely golden, 10 to 12 minutes.