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Raspberry Lemon Thumbprint Cookies Recipe

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This recipe for Raspberry Lemon Thumbprint Cookies is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup raspberry jam or jelly
1 tablespoon Chambord or kirsch (optional)
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 sticks (1 cup) butter, at room temperature
⅔ cup granulated sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Directions:
Directions:
Preheat oven to 350º. Lightly butter 2 large baking sheets.

In a small bowl, combine the jam and Chambord. Stir to combine.

In a medium bowl, combine flour, baking powder, and salt and whisk to blend.

Using a stand mixer, beat the butter and sugar until light and creamy. Beat in the egg yolk, 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 ½ teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentations with nearly ½ teaspoon of the jam mixture. Bake until golden brown about 20 minutes.

Transfer cookies to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
4 dozen
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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