Ingredients
- 1/2 c. raspberry jam or jelly
- 1 Tbsp. Chambord or Kirsch
- 2 1/4 c. flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 sticks butter at room temp
- 2/3 c. sugar
- 2 large egg yolks
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
Preparation
Step 1
Heat oven to 350. Lightly butter 2 large baking sheets.
In small bowl combine jam and Chambord. Stir to combine.
In medium bowl combine flour, baking powder and salt and whisk to blend.
In large bowl using 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 until moist clumps form. Gather the dough together in a ball.
Pinch off the dough to form 1" balls. Place on the prepared baking sheets, spacing 1" apart. Use your floured index finger or 1/2 tsp. measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 tsp. of the jam mixture.
Bake until golden brown, about 20 minutes. Transfer cookies to wire racks to cool completely.