Comida Kraft
Recipe Box

Sweetheart Thumbprints

Prep Time
30
min.
Total Time
1
hr.
40
min.
Servings

42 servings, 1 cookie each

There's no secret when it comes to admiring these sweet treats. You'll want to share the vanilla pecan cookies and raspberry filling with all your loves.

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What You Need

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Make It

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  • Mix flour and baking soda in medium bowl; set aside. Beat margarine, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; beat 1 minute. Gradually add flour mixture, stirring until well blended. Stir in pecans; cover. Refrigerate 1 hour.
  • Preheat oven to 375°F. Shape dough into 42 (1-inch) balls; place, 2 inches apart, on lightly greased baking sheets. Make small indentation in each ball with thumb. Spoon 1/2 tsp. of the preserves into each indentation.
  • Bake 8 to 10 minutes or until lightly browned. Cool on wire racks. Drizzle with Quick Glaze. Store in airtight container at room temperature.

Substitute

Substitute strawberry preserves for the raspberry preserves.

Servings

  • 42 servings, 1 cookie each

Nutritional Information

Serving Size 42 servings, 1 cookie each
AMOUNT PER SERVING
Calories 90
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 75mg
Carbohydrate 15g
Dietary fiber 0g
Sugars 9g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from Have you tried to make these cookies in your kitchensas indicateed in recipe? Have you tried to make these cookies in your kitchensas indicateed in recipe? They really are pitiful. Tough, dry, tasteless, doughy lumps - something is really missing in the recipe. Too little sugar for the amount of flour or has brown sugar been forgotten in the list of ingredients. I tried to make them (and I make cookies A LOT) with butter (not marg), top rate pecans, expensive raspberry preserves and drizzled with quality chocolate only to throw the whole lot in the trash. Something is drastically wrong with the recipe. TRY MAKING THEM IN YOUR KITCHENS - YOU'LL SEE> I wasted money on this recipe!!!
Date published: 2005-02-09
Rated 4 out of 5 by from These were good. These were good. Just be careful not to overbake them! The first pan I did turned out hard, but the next pan I took them out of the oven just as they were firm...not browned. They are really good with coffee (not too sweet). I found an easy way to "drizzle" the glaze is to use a cake decorating kit, using the smallest writing tip.
Date published: 2003-12-03
Rated 5 out of 5 by from I made this recipe last year at Christmas time and everyone loved them so much that I had to come... I made this recipe last year at Christmas time and everyone loved them so much that I had to come back and find it again this year! I loved the pecan flavor - it gives the cookie something extra. I used melted white chocolate chips to decorate them - put it in a ziplock bag and snip the corner to drizzle on cookies.
Date published: 2004-12-20
Rated 4 out of 5 by from I have'nt made this recipe yet, but , I want to. I have'nt made this recipe yet, but , I want to. Ijust don't know to use self rising or plain flour. The recipe sounds very good, I don't want to mess it up. Could you e-mail me back at jessica31665@comcast.net? I would love to here from you right away. Thank you Debra
Date published: 2003-02-12
Rated 5 out of 5 by from I cannot even imagine the negative comments - these cookies go everywhere we're invited - they are... I cannot even imagine the negative comments - these cookies go everywhere we're invited - they are absolutely fantastic. No need to refrigerate dough - glad I didn't the first time so I knew. The are a feast for the eyes and bellies!
Date published: 2007-08-13
Rated 5 out of 5 by from This recipe was so easy and the cookies taste great. This recipe was so easy and the cookies taste great. They were not too hard, actually just right. They made great valentine gifts and everyone loved them that tried them. I will make these again!!
Date published: 2006-02-14
Rated 3 out of 5 by from offer to use sugarless jams, jellies or preserves. offer to use sugarless jams, jellies or preserves. Suggest using Slenda sugar substitute when baking these cookies. Wonderful cookie recipe, many uses from one batch of batter.
Date published: 2004-12-14
Rated 4 out of 5 by from This is a very delicious cookie - not too sweet. This is a very delicious cookie - not too sweet. I used sugar-free red raspberry preserves. The dough was easy to work with and I did not have to refrigerate it before baking.
Date published: 2007-01-29
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