Raspberry Lemon Thumbprint Cookies

Serving Size: 4 dozen
Prep Time: 20 minutes

Amount Ingredient
1/2 c raspberry jam
1 tablespoon Chambord
2 1/4 c all-purpose flour
1 c unsalted butter, softened
2/3 c sugar
2 ea large egg yolks
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon juice, fresh squeezed
1 tablespoon lemon zest, finely grated
1 teaspoon vanilla extract

  • Preheat oven to 350F. Line 2 large baking sheets with Silpats or parchment paper
  • In a small bowl, combine the jam and Chambord. Stir to combine.
  • In a medium bowl, sift together the flour, baking powder, and salt.
  • With an electric mixer, beat the butter and sugar until light and creamy.
  • Beat in the egg yolks, lemon zest, lemon juice and vanilla.
  • Add the flour mixture in 2 additions and beat just until moist clumps form.
  • Gather the dough in a ball.
  • Pinch off the dough to form 1-inch balls.
  • Place on the prepared baking sheets, spacing 1 inch apart.
  • Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Be careful not to press too far down the cookie.
  • Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
  • Bake until golden brown, about 20 minutes.
  • Transfer the cookies to wire racks to cool completely.


Home |  Recipes |  Bio |  Resume |  Pictures |  Links  

Custom Search