Raspberry Lemon Thumbprint Cookies

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Loved, loved, LOVED these cookies! I made the following changes: chilled the dough over night, formed the balls then put 'em in the fridge for 10 mins before filling. Baked for 14 mins. If you chill dough before baking, cookies wont spread. I also added 1/4 tea of almond extract. I didn't have chambord or kirch, fresh lemon zest/juice is the key :

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The recipe worked out great with the Chambord and fresh Raspberry preserves. The yield was less than it claimed. If we used the size of dough balls they suggested, then when we pressed in the hole for the filling, it caused the edges all around to crack. We had to use slightly larger balls in order to prevent cracking. The larger cookies allowed for perfect edges, great consistency, and plenty of filling.

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These are absolutely fabulous!

I do, of course, have one suggestion. The dough is easier to work with if you stick in the refrigerator for a few minutes.

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I just made these cookies today and they came out great. Soooo delicious. I even tried some apple butter in the center for a few cookies which was also tasty. I would definitely make this recipe again.

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This is my December, 2011 update. This recipe produces the loveliest, tenderest thumbprint EVER, hands down! The light lemon flavor combined with the Chambord/raspberry mixture is fabulous. I make two batches, refrigerate them, then bake them off throughout Christmas Eve and Christmas Day. Make them NOW.

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These are the best Christmas cookies we made so far. I did however add a touch more lemon as I really like a good lemony flavor.

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I love these cookies!! I've made them on several occasions and with great results. The butter lemon cookie is so tender and buttery; with just the right amount of lemon flavor. Also, one time I substitued strawberry jam and it worked just as well. Try them!

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these cookies are heavenly!! moist and have a nice mini crumble. I perfered using the liquor because the filling came out a tad bit gooey with out it. aprocot jelly tasted super good to minus the liquor.

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This recipe is easy and the best Christmas cookie. I omitted the Chambord/kirsch just because I did not have it on hand but they still were very delicious and were eaten within a few days and needed to make a second batch. I did try strawberry jam and marmalade in some of the for a test and they all came out tasting excellent.

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This is my husband's favorite Christmas cookie. He paces around the kitchen wondering when they will be ready and usually burns his mouth on the hot filling because he won't wait for them to cool. Instead of the raspberry jam I make a compote with dried cherries and add a little cinnamon and cardamom for that holiday flavor. Always a hit.