Ingredients

The following ingredients have 4 Servings
  • 1/2 cup softened unsalted butter
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup pecan meal or very finely chopped pecans
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/2 cup sifted confectioner's sugar
  • 1/3 teaspoon vanilla
  • 1 tablespoon half and half ((approximate))

Instruction

  • Preheat oven to 350F.
  • Cream together the butter and sugar until smooth then stir in remaining cookie ingredients.
  • For each cookie, roll 2 teaspoons dough into a ball, then indent a hole with the end of a wooden spoon.
  • Place on a parchment lined baking sheet and bake for ten minutes.
  • Remove from oven and improve the hole again with the spoon (in case it filled in).
  • Fill the hole with about 1/2 teaspoon ja, more or less, but do not overfill.
  • Bake cookies 8 minutes more then allow to cool.
  • Whisk together the confectioner's sugar, vanilla and half and half, adjusting the amount of milk so that it has a good drizzling consistency that thinly pours out of a small spoon.
  • Drizzle cookies and allow to dry.