Raspberry Pecan Thumbprint Cookies

• 3 cups Pecan Flour
• 3/4 cups Turbinado Sugar Or Brown Sugar
• 1/4 teaspoons Salt
• 3 Large Egg Whites
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoons Raspberry Extract
• 1/4 cups Agave Nectar (or Honey)
• 1/2 cups Raspberry Preserves, At Room Temperature

1. 1. Preheat the oven to 350u0b0F. Line a baking sheet with parchment paper.
2. 2. In a large mixing bowl, mix together the pecan meal, sugar, and salt.
3. 3. Add the egg whites, vanilla extract, and raspberry extract. Mix well until the dough begins to come together.
4. 4. Fold in the agave and mix until the dough forms into a large ball.
5. 5. Roll the dough, using your hands, into tablespoon-sized balls. Place each ball on the prepared baking sheet and flatten each ball with the palm of your hand. Then place your thumb in the middle of each flattened ball of dough to make a tiny imprint.
6. 6. Bake for 15 minutes, or until cookies are slightly firm to the touch.
7. 7. Let the cookies cool for 5 minutes on the baking sheet, transfer to a cooling rack, and then fill each cookie with a little spoonful of jam.

flour, turbinado sugar, ubc, egg whites, vanilla, raspberry, ubc, raspberry preserves

Taken from tastykitchen.com/recipes/desserts/raspberry-pecan-thumbprint-cookies/ (may not work)