Raspberry Lemon Thumbprint Cookies

Total Time:
1 hr 15 min
Prep:
35 min
Inactive:
20 min
Cook:
20 min

Yield:
4 dozen
Level:
Easy

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
Directions

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

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 20 minutes.

Transfer the cookies to wire racks to cool completely.


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4.8 130
In our world, these are a 5! Love the sweet and tart mix of these little bites. They are now a permanent tradition on our Christmas cookie list. I had been asked to make these for a wedding (because they are so good) and they were the perfect size and neat looking among the other beautiful confections. I prefer to use jelly since it gives a more transparent sheen than jam. Be sure to use seedless, as well! Thanks, Emeril! item not reviewed by moderator and published
These came out exactly how I thought they would, the only thing about them is they have that dry feeling, but that is only because of the crisco! but YUM! item not reviewed by moderator and published
I added an extra tablespoon of fresh lemon juice!!!! Yummy! item not reviewed by moderator and published
Great tasting cookies. Kids loved it. item not reviewed by moderator and published
I used strawberry preserves instead of jam.....will definitely stock up on jam and make these delicious cookies again. I mixed my preserves with Grand Marnier, yum. The only problem I had with them is that they are so delicious that I ate several "samples". They are going to be part of a cookie tray for Christmas Eve and I know they will be devoured before any of the others. Thank you Emeril item not reviewed by moderator and published
I agree with Got2flo... Good, but no five. I think it's important to mention I followed the recipe perfectly/without altering. I also set my mixture per advice, in the freezer while I prepared my cookies for the filling. I used a 1/2 tsp. to make that indent/mold which worked wonderfully. I also agreed with another reviewer: my cookies were well on there way to being TOO done at 15 minutes. 13 was perfect to me. The lemon was veeeery subtle. I sprinkled powdered sugar over them after cool. item not reviewed by moderator and published
Good but not 5 star. If you make your own jam mix liqueur with it & let set up in fridge before making dough. The jam mixture bled into the cookie a bit , so maybe suggestion to par bake then put in jam may prevent bleeding. A bit crumbly when hot so definitely let cool completely before moving them. I like the idea of using a lemon glaze drizzle on top. I made 1" balls & got 32 cookie. Will use a round tsp or tbsp to make indentations instead of fingers for a more uniform look. Good cookie that isn't to sweet with smooth tender but firm cookie. I definitely taste the lemon...but I put lemon when I prepared my jam. item not reviewed by moderator and published
I don't make cookies often and these turned out really well. I used blackberry wine to mix with the raspberry preserves and it was delicious. I let mine bake for only 14 minutes and they were just right. item not reviewed by moderator and published
Yum! I filled half with raspberry jam mixed with a little raspberry liqueur, and the other half with lemon curd mixed with a bit of water. Both were delicious, and looked very pretty together on the plate. (Though not quite as perfect looking as the photo! Based on other reviews, I made approx 3/4 inch balls, then used my index finger and pressed nearly to the bottom. I used my 1/4 teaspoon to get the filling into the small holes, which worked great. 13 minutes was enough for me, so I would definitely check well before the 20 minute mark. These were gobbled up by kids and adults alike - will be making again! item not reviewed by moderator and published
I initially used a small scooper but the cookies came out too big. Instead, use a small spoon and your fingers to form the dough balls. The cookies look best when small so aim for 3/4" to no more than 1" in diameter of the dough balls. Then use you index finger to make the impressions. I tried to use the jam without the liquor and it looked like a little blob. I tried mixing the jam with a little grape juice and it bled outside the indentation. Finally, I found an open bottle of red wine (pinot noir so I used that instead and it came out perfect. The alcohol mixed with the jam allows the jam to spread evenly and smooth without bleeding outside the impression. The cookies have a dense texture almost like a shortbread cookie. The cookies were delicious and everyone enjoyed them. I used seedless raspberry jam and worked very well. If you really like lemon flavor, add more lemon zest and lemon juice to the batter. item not reviewed by moderator and published

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