Raspberry Lemon Thumbprint Cookies

Raspberry Lemon Thumbprint Cookies
Raspberry Lemon Thumbprint Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

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, at room temperature

  • 2/3

    cup sugar

  • 2

    large egg yolks

  • 1

    tablespoon finely grated lemon zest

  • 1

    tablespoon fresh lemon juice

  • 1

    teaspoon pure vanilla extract

  • Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

Directions

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. 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 16-18 minutes. Transfer the cookies to wire racks to cool completely.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: