Raspberry Lemon Thumbprint Cookies

With hints of raspberry and lemon filling these thumbprint cookies you can expect a wonderfully bright and refreshing flavor!
Photo by Ellen P.

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup raspberry jam or jelly

  • 1

    tablespoon Chambord or kirsch

  • 2 1/4

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 2

    sticks (1-cup) butter, room temperature

  • 2/3

    cup sugar

  • 2

    large egg yolks

  • 1

    tablespoon lemon zest, finely grated

  • 1

    tablespoon fresh lemon juice

  • 1

    teaspoon pure vanilla extract

Directions

Preheat the oven to 350°F. Lightly butter 2 large baking sheets. In a small bowl, combine the jam and Chambord. Stir to combine. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend. In a large bowl using 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 together into a ball. Note: lemon taste is a little much, add lemon zest and juice to taste. 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. 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

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