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Raspberry Lemon Thumbprint Cookies Recipe

Raspberry Lemon Thumbprint Cookies

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (82)

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Average Rating:

Total Reviews: 82

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  • on October 27, 2010

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    I love this recipe! I have made it so many times for so many different people. Each group of people I have made it for, are all so very different and at each gathering I have had requests for this recipe from several people if not all. Delicious and the texture is just beautiful! This is definitely a keeper!

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  • on December 26, 2009

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    I was looking for a lemon cookie for Christmas gifts. Responses to this cookie were wow. I added a bit more lemon. Also, I did not use the Kirsch, for personal reasons. I don't have to buy Pepperridge Farm Verona "lemon raspberry sugar cookies ever again. This is better, in my opinion. I felt it took more prep time than 20 minutes. But who cares, once you eat the results.

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  • on December 22, 2009

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    I too read all of the reviews prior to making these cookies. Thanks for the butter tip, that worked out wonderfully! But the first batch of cookies burned at 16 minutes. The second batch was perfect at 14 minutes. You really have to watch them closely to make sure that they don't burn. Now that I know that I will make these cookies again and again! They were delicious!

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  • on December 21, 2009

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    Before embarking on this recipe, I read everyone's comments to be sure I didn't need to adjust anything. The cooking time seemed a little long to me as well, as it turned out, 16 minutes seemed to be about right.

    I used lemon-cello with the raspberry jam. YUMMY!! Works wonderfully well.

    I managed to get 4 dozen cookies from this recipe.

    I will be using this recipe again and again.

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  • on December 21, 2009

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    Love these cookies and make them every Christmas. Try substituting apricot jam, Grand Marnier, orange zest and orange juice for the corresponding ingredients. It is equaly good.

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  • on December 20, 2009

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    Once my family tasted these they disappeared, ditto for family and friends. Last year I made 5+ batches to keep up with the demand! Word to the wise, do not forget the liquor in the filling, it makes a lot of difference in the final product.

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  • on December 16, 2009

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    I did not have the Raspberry liquor so I substituted with a regular Brand,Grand Monier and to give it a bit of a toasty flavor added a tsp. of cream da cor almond flavor afterwards when the cookies cooled I melted some white chocolate chips and softened that flavor with just a hint of Fr, Vanilla creamer and drizzled it over the cookies, they were bursting with flavor the kids loved them...
    BAM! BAM ! BAM!!!

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  • on December 10, 2009

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    Well this year am going to impresses my family,by making these cookies ,I made them for myself --And I can say mmmmmmmmmmm Yummy I impressess my self excellent.Tahnk-you Mr E Lagasse.Diana,Kissimme,FL 12-10-2009

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  • on December 05, 2009

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    I left out the Kirsch and they tasted great.
    Don't skip on the fresh lemon zest/juice and use the best possible raspberry jam.
    Avoid placing the jam too deep into the cookie or it will fall right through.
    Great cookie!

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  • on December 03, 2009

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    I made these cookies on December 1st and they were a HIT!! I have been asked to make them more often :

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