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| Sweets for My Sweet |
Valentine's Day 2021! We both agreed no cards from each other this year. So instead I decided to make a version of the Bourbon Pecan Thumbprint cookies I had made for Christmas, but this time with a red raspberry filling. Very festive looking for Valentine's Day.
Now I have a confession to make. When I pulled up the bourbon pecan thumbprint cookie recipe on Feast Everyday, I noticed an error. Two in fact. I had forgotten to add baking powder and granulated sugar to the list of ingredients. That has now been corrected, and the recipe below is correct as well.
This cookie is very good and I highly recommend you try it. The Bourbon Pecan Thumbprint cookies were a hit with our neighbors. We are keeping these Raspberry Thumbprint cookies, though, for ourselves!
---Tom
Raspberry Thumbprint Cookies
(adapted from The Cookie Collection by Brian Hart Hoffman )
Makes 20-22 cookies
1/3 cup chopped pecans
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 cup plus 2 tablespoons unsalted softened butter
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
2 tablespoons canola oil
2 teaspoons bourbon
Raspberry Filling
Raspberry Filling:
2 cups frozen raspberries
2 cups granulated sugar
pinch of salt
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a small food processor, pulse chop the pecans until finely ground. Transfer to a medium size bowl and add the flour, cornstarch, baking powder, and salt. Whisk to combine and then set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugars at medium speed until light and fluffy. This will take 2 - 3 minutes. Be sure to scrape down the sides of the bowl periodically to get everything well beaten.
Next add the egg, canola oil, and bourbon, beating well.
With the mixer on low speed, gradually add the flour pecan mixture to the butter mixture, beating until combined.
Using a 1 1/2 tablespoon spring-loaded scoop, scoop dough into mounds on the parchment lined cookie sheet. Using your hands, roll the dough into a ball.
With your thumb, press down into the middle of the cookie dough ball making a well. This is where the filling will go.
Bake until the edges are slightly browned about 10-12 minutes. Mine took the full 12 minutes plus a minute more. Remove from the oven and cool on the cookie sheet for about 2 minutes. Then transfer to a cooling rack to finish cooling. As you can see from the picture, a bit of the well is lost during baking. But there is still enough indentation to accommodate the filling.
Time to make the Raspberry Filling:
In a medium heavy bottomed sauce pan, mash the raspberries roughly. Bring to a rolling boil, add the sugar and salt, and cook for about 3 minutes, stirring occasionally. Transfer to a clean container and refrigerate overnight. This will stiffen the raspberry mixture.
Spoon a generous amount of the raspberry filling into the well of the baked cookie. Don't worry if some spills out.
Fairly easy, if somewhat messy, to make. But a very tasty cookie filling combination.
