Raspberry thumbprint cookies are delicious on a regular day, but why not make your next batch of thumbprint cookies special by adding cream cheese to the divot in the center and rolling them delicately in toasted pecans? There’s honestly no reason not to and gosh darn it, you should!
The easiest and most efficient way to make these cookies is to set yourself up with a scooping-rolling-pressing-filling station. Get all your ingredients ready in bowls and get to work. Start by scooping tablespoons of dough and rolling them into balls before delicately rolling those balls in toasted nuts. You don’t need to completely cover the dough with nuts – a partial covering will do. That way, when the cookies bake and flatten, the nuts will randomly coat the exterior of the cookie and add just enough visual interest, flavor and crunch. Any nut will do. I’ve used pecans here, but hazelnuts, walnuts or almonds would be delicious too.