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
For me they didn't take very long to cook 13 min was good. I didn't add the Chambord and just used the jam and it worked just fine. I also drizzled some lemon icing (1 cup of powdered sugar a good big squeeze of lemon juice and lemon zest over the cookies and it was a delicious touch. item not reviewed by moderator and published
These are very tasty. Mine were done at 15 minutes, glad I checked on them throughout. item not reviewed by moderator and published
Easy and fun to make! Love the combination of lemon and raspberry! A great tea cookie. I agree with other comments that balls should be a modest inch as they spread out when cooked and they look much prettier as a smaller cookie. Cooking time is dead on at 16 minutes. Wonderful -- will add to my cookie repertoire. item not reviewed by moderator and published
These were delicious! I used cherry jelly instead of raspberry because I like cherry better. Maybe I would increase the lemon zest by 1 or 2 more teaspoons so I could taste it better. Also, I probably would use my thumb to make the indentation. This was one of my favorite cookies I made for Christmas. item not reviewed by moderator and published
Question!!Sound delicious...I want to make them for the holidays but I have one question. Do you think it would be good if i rolled them in sugar before i maked the thumbprint? item not reviewed by moderator and published
These are SO good! Baking time was perfect at 16 minutes and I doubled the lemon because you couldn't taste much the first time. Rave reviews on my cookie exchange - a definite keeper!! item not reviewed by moderator and published
Excellent recipe, BUT the balls should NOT be a whole inch! More like 1/2 to 3/4 inch. You want your index-finger depression to be surrounded by maybe a 1/4-inch dough ring. And make the depression deep, almost to the cookie sheet. Then you'll get cookies that look like the picture. And they're so flavorful compared to most thumbprint cookies, with the lemon zest and brandy! item not reviewed by moderator and published
Awesome cookies. Easy to prepare, tender and delicious! A holiday staple in our house. I use a small trigger scoop to portion each before rolling to form a ball. item not reviewed by moderator and published
This recipe is so awesome! My friends LOVE this cookie recipe so much until I make the dough and keep it in the refrigerator so that I may just throw some together on demand. Plus, it is a great holiday activity to get the children in the kitchen. My cousins love to press their thumbs into the dough. Thanks Emeril! Super delicious! item not reviewed by moderator and published
Big, Big yummy!! item not reviewed by moderator and published
These are so easy, so delish and so impressive! What a wonderful cookie! My batch was done in 16 minutes and that's with turning the pan half way through baking. item not reviewed by moderator and published
Delicious! Turned out perfectly the first time. Cooked for the full 20 min. I substituted extra lemon juice for Chambord (didn't have it and wasn't planning to invest. I'll be adding this to my permanent collection of cookie favorites! item not reviewed by moderator and published
These beautiful little cookies are cooling right now. Easy to make, quick to bake -they do not spread out in the pan- perfect to bring as a gift to friends. I used Limoncello in place of the Chambord. The filling soaks in a bit and doesn't run over the edge so use more than you think you should to achieve a luxurious looking amount of raspberries. I used scraped lemon rind instead of finely minced. The taste is brilliant and the visual is more pleasing. Next time I will add some fine grind polenta to the mix to make the texture pop a bit more. item not reviewed by moderator and published
WOW!! Great cookies!! We left out the kirsch but was still delicious!! What wonderful cookies! item not reviewed by moderator and published
my class loved them!!!!!!!!!!!! item not reviewed by moderator and published
These cookies are great. I left a few empty and filled them with Ina Garten's lemon curd once out of the oven, which was quite possibly the best idea I had all day. item not reviewed by moderator and published
Chef Emeril is always good. I did not doubt the cookies would be delicious and I was not disappointed. I might use black raspberry jam next time to kick it up a knotch as Emeril would say but no other changes. The lemon flavor was perfect and so was the raspberry. My family loved them. Thank you for the recipe. This might be my favorite cookie recipe now. item not reviewed by moderator and published
Loved them! Easy. I made the dough the night before and kept it in the frig until baking time. I added a little more lemon juice. I sprinkled some with red sugar crystals and the other with green sugar crystals for a Christmas vibe :) item not reviewed by moderator and published
I've been looking for the perfect thumbprint cookie recipe and the search is over....this is it. I would suggest start checking the cookies at 15 minutes, I took mine out at 16 minutes and they were perfect. After the first trial batch I made another, substituting orange for the lemon and melted chocolate for the jam. But I think the best was the final batch, I didn't use any citrus and filled each indentation with ground almonds and caramel, topped each with a small sprinkle of coarse sea salt while warm. This is the beauty of a good thumbprint recipe, you can fill it with anything that you like. item not reviewed by moderator and published
These cookies are fantastic! The Chambord punches up the raspberry flavor while reducing filling sweetness that might be a llittle too much otherwise. Just a few suggestions: 1 Instead of buttering the cookie sheets, use Silpat or other silicone sheets for quick release and less mess. 2 Chill the cookies on baking sheets for about 20 minutes after you've made the indentations; they'll hold their shape better. 3 Using a plastic squeeze bottle to place the filling inside the indentations makes this job a lot faster and neater. 4 Reduce baking time to 16 minutes (they get a little too dark and dry if baked for the full 20 minutes, but leave cookies on sheets for about 3 minutes after removing them from the oven. Then place them on racks to cool. item not reviewed by moderator and published
I'm not the best baker, but made these for a cookie swap and they were delicious! They were very easy to make - basically mix and bake. My cookies cracked a bit while I was making the thumbprint (I used a floured 1/2 tsp.) and some of the jam melted out through these cracks onto the cooking sheet while baking. item not reviewed by moderator and published
burned easily item not reviewed by moderator and published
So easy and delicious. Baked for just 17 mins. item not reviewed by moderator and published
These were very tasty! Definately a staple in my Christmas baking... item not reviewed by moderator and published
Wonderful, lovely little cookies. Easy to make with a great raspberry-lemon flavor. item not reviewed by moderator and published
Loved them and so does all my family and friends!! item not reviewed by moderator and published
My first bach tasted fine but weren't pretty. When I baked the cookie for 8 minutes without the filling an then filled it and finished baking - whollah, pretty cookie! Also, I make these with some substitutes (because that's what I had on hand): I used Grand Marnier instead of Chambroid and used orange zest in the place of the lemon and black currant jam instead of the raspberry item not reviewed by moderator and published
These were good, but they're not anything outstanding. Just your average thumbprint cookie here -- I was a bit disappointed because I was expecting something really delicious from all the great reviews. I mixed wine with the raspberry jam, put a little extra lemon juice and a bit less lemon zest. I couldn't really taste the lemon, but the jam was really good. All in all, these are really nice cookies. item not reviewed by moderator and published
Why did my cookies come out flat? item not reviewed by moderator and published
The raspberry and lemon flavor of these cookies is amazing! I also left off the kirsch and they turned out fine. They baked up a little quicker than 20 minutes for me, by 18 minutes some were already very browned. item not reviewed by moderator and published
Great recipe, very easy to make, not necessary to use the kirsch. I dusted them with powdered sugar after they cooled and only baked them for approx 16 minutes. I also used raspberry jam, but ran it through a sieve to remove all the seeds. It was great. Everyone loved them. item not reviewed by moderator and published
theese are the best cookies i have ever tasted item not reviewed by moderator and published
This was such a great recipe! They look super pretty and elegant, but are.really easy to make! I omitted the Kirsch, but they still turned out fantastic... made them for my husband's co-workers, and they were a hit! I'm going to try different jams next time I make it. Thanks for the recipe! item not reviewed by moderator and published
This is a lovely, easy recipe with lots of taste! We used Kirsch with our raspberry jam because we didn't have the other. It was great! I've made thumbprint cookies many times before but this is a new favorite. I particularly liked the suggestion of using the 1/2 tsp measuring spoon to make the indentation because then it is the PERFECT size for the jam, and they looked gorgeous! Glad we decided to try this one today. It's getting saved in our favorites. item not reviewed by moderator and published
These turned out great for my first attempt. They were light and delicious - a great addition to a Christmas cookie tray. item not reviewed by moderator and published
These cookies are so light and flavorful. They are constantly requested by my coworkers. I originally made them for a Christmas cookie tray and now I make them all year. I love these!!! item not reviewed by moderator and published
Loved this recipe even though jam isn't my favorite component in a cookie. I baked them for about 16 min. Just make sure the depression is deep enough for the jam and they'll turn out perfect. I was thinking of just making the dough and instead of jam glaze them with a lemon juice/confectioners glaze..Yum! item not reviewed by moderator and published
made these cookies today and followed the recipe as is and I was pleasantly surprised. They were just right as far a sweetness goes. I was a little concerned at some of the reviews stating that the cookies were overly runny or crumbly but I didn't experience that. They did however take 15 minutes to bake as opposed to 20, but every oven is different, you just have to keep checking. Overall, they were very easy to make and just as pretty as in the picture. I will definitely be making these again! item not reviewed by moderator and published
This made the best cookies ever! I know that's a broad statement, but it's 100% true. The cookies were delicious and buttery, and the jam added a nice sweet tone. The taste was amazing! I didn't have any lemon in the house, so I substituted lime, and didn't have raspberry jam, so I used cherry instead- the combination was killer! item not reviewed by moderator and published
Loved these cookies! The cookie was buttery with a hint of lemon and tasted awesome with all three of the jams i tried; raspberry, blackberry, strawberry. I didn't have the chambord but they were still great. item not reviewed by moderator and published
I made these cookies for Christmas, and they were a huge hit. I left out the lemon because I didn't have any in the house, and the cookies still turned out delicious. They look fancy and taste delicious, but are so easy to make. I'll definitely be baking these again! item not reviewed by moderator and published
I made these cookies on a whim because i happened to have all the ingredients in my kitchen and, I must say, these are awesome! The raspberry and lemon complement one another very well. Next time i think I'll cook them longer and at a lower temp. Also, I'm gonna make each twice as big and put in twice the raspberry/champagne mix.. because it's impossible to eat just one! item not reviewed by moderator and published
These cookies are so easy to make and simply delicious. I happened to find this recipe while searching for something to make for a cookie exchange. I made many batches and lots of people asked for the recipe. I have to let the cookies cool entirely before removing them from my tray or I break them. This is now my "signature cookie". :-) item not reviewed by moderator and published
I tried this recipe after reading the reviews, modified it by adding that extra 1/4 cup of flour and they were FABULOUS. Delicate hint of lemon and terrific buttery tender cookie. The raspberry jam and chambord was an elegant touch! This is definitely a must have for holiday. And will be added every year to my cookie tray. Using the 1/4 teaspoon to make the indentation for the jam was a great tip and made the cookies look uniform and pretty. Everyone loved them and my 14 yr old son Kenny (my biggest baking fan) can't wait till I make them again! item not reviewed by moderator and published
I added a little extra flour and refrigerated the dough overnight, due to comments about spreading. My cookies only took 14 mins to bake and I lowered the temp to 325. I used framboise instead of chambord. Its much cheaper and just as good. These were one of the best cookies I have ever tasted. My thoughts on spreading are maybe gas vs. electric and maybe your baking powder was not fresh??? My cookies looked a pretty as the t.v. episode. item not reviewed by moderator and published
I simply don't understand some of these reviews! I made these for the first time last year and they are utterly delicious every time! I double check the recipe I printed out last yeat to this one and it is exactly the same. There is no need to change the flour measurements at all if you do it right to begin with. I highly recommend these, they are soooooo good and everyone loved them. I guess just follow the recipe exactly right and you should have no problem. item not reviewed by moderator and published
I've made this cookie 3 years in a row now and everyone seems to love them. I followed the recipe to the tee and the cookies turn out excellent. item not reviewed by moderator and published
I made these after watching the cookie special on Food Network. They were not as easy as some cookies to make, but well worth the effort. The cookies are not only beautiful, but delicious too...the perfect blend of lemon, raspberry and my favorite, butter! I can't wait to share these with family and friends during Christmas! item not reviewed by moderator and published
My friend and family really loved this cookie. It was very moist and flaky. I added a little bit more lemon zest and lemon juice to the batter. I used raspberry cake filling with cherry vodka for the filling. It made the cookie perfect. I'll keep this recipe forever. I used a low speed on my hand mixer. item not reviewed by moderator and published
These cookies are delicious! item not reviewed by moderator and published
I made these for the first time today and they turned out great. I followed the recipe EXCEPT I used 1/4 c more flour and just used straight rasberry jam -- and they were done cooking after 18 minutes. They didn't spread out a lot like other reviewers have said and the jam seemed to set nicely rather than overflow the indentation made by a 1/4 tspn measuring spoon. The lemon adds such a wonderful little surprise of flavor and combines nicely with the rasberry. item not reviewed by moderator and published
Fabulous and completely reliable recipe. Do not overfill with Jam and do NOT make them big...make them as small as you can, really, as they do "grow". Lovely to look at and delicious to eat. item not reviewed by moderator and published
This cookie's were a big hit at work! Definitely will make this again! Very easy to make too 8-) item not reviewed by moderator and published
What speed is recommended (when using the electric mixer)? item not reviewed by moderator and published
This weekend I made three batches of these cookies and experienced both the positives and negatives reflected in prior comments and reviews. Here's what I have learned.... 1. This is a recipe for 48 cookies. You need to make 48 cookies. Larger cookies will be problematic. 2. You can add an extra 1/4 cup of flour and it will not negatively impact the texture of the cookie. 3. Use a 1/4 tsp. measure for the filling. It is just the right amount. Don't over fill the cookies. They will just run all over your cookie sheet. 4. 20 minutes will do it if your oven temp is accurate. 5. The cookies are yummy. item not reviewed by moderator and published
These are the first cookies I have ever made from scratch. They are extremely easy to make. I make 2 batches for work every year(for the past 4 years) for the holidays and, it's usually not enough. They go over really well! As for the people that gave this recipe 1 star--they need to give up trying to make cookies--My 6 and 7 year old kids can whip up a batch of these! They're that easy! item not reviewed by moderator and published
My 16 year old daughter wanted to make these cookies again this Holiday Season for her friends. The fresh lemon juice and zest add that special taste to the cookie and these are oh sooooooo easy to make. Enjoy! item not reviewed by moderator and published
I make these every year - they are so easy, and it's fun to experiment with differentn fillings. The lemon is the perfect accent to have in the cookie itself - adds that little kick that differentiates it from other thumbprints. I've never had any problems with the ratios in this recipe, and certainly not the problems with the whole thing falling apart that others have experienced. I use all the ingredients as listed, and I live at sea level, so I don't know whether that matters. item not reviewed by moderator and published
I have to say I am really surprised by the 1stars that I saw. These cookies always turn out flawless for me and are one of my favorites. This year they are the cookies I picked for the cookie swap I am going to. We love them! item not reviewed by moderator and published
I have made these cookies every Christmas for the past 4 years, and every year they are such a hit! The hint of lemon gives it such a fresh flavor, and the contrast between the super sweet cookie and a slightly tart jam is perfection. I've tried other fruit jams instead of raspberry and had great results. item not reviewed by moderator and published
EVERY ONE MUST THINK THIS COOKIE IS FLAT. YOU NEED TO ADD ANOTHER 1/4 TO 1/2 ADDITIONAL FLOUR. MADE ONCE WITH EXTRA FLOUR PERFECT, MADE AGAIN FOLLOWED RECIPE IT RAN ALL OVER MY PAN. PETOSKEY MI item not reviewed by moderator and published
These are a great and easy cookie to make, even for a beginner. Tip: Buy the mini bottle of Chambord at the liquor store. It's only about $4, compared to the full size bottle! item not reviewed by moderator and published
And I've made a lot, being a chef and owner of a bed and breakfast. There simply is not enough flour in the recipe. They melted into a pool in my oven and I gave them more than the recommended 1-inch spacing, I also refrigerated the dough beforehand, and I used both a conventional and a convection oven for various sheets. No difference. They all melted into a sheet. I cut them into squares and cooled them, but they pretty much fell apart. Tasted good though. item not reviewed by moderator and published
I made these for a cookie exchange. I'm not a lemon person, so I substitued almond extract for the lemon ingrediants. I also chilled the dough like some others suggested. I used the Oxo Cookie Scooper - I don' t know if it was the small or medium size. The suggestion of Emeril's to us the back of a 1/2 teaspoon was a great touch. Started checking after 15 minutes, took them out of the oven at 17 minutes. Perfect! item not reviewed by moderator and published
These are my favorite cookie! they are beautiful and delicious. I love the hint of tart lemon with the rasberry! Always a hit when I bring them to events! Melissa item not reviewed by moderator and published
I don't understand how this recipes rates five stars. As I write this, I am watching my perfect thumbprint cookies turn into a pool of melted butter in the oven. There is not enough flour to hold together these cookies with that amount of butter. I thought the batter was too moist when I formed the cookies, but hey, I followed the recipe! item not reviewed by moderator and published
these cookies were great, easy and fun to make. Highly recommended holiday cookie, but also makes a light (tasting at least) summer cookie. Recommend using homemade raspberry jam, makes it even better. item not reviewed by moderator and published
I started making these two Christmas' ago and now they are one of the go-to cookies I always make. I am making them tomorrow for a Wedding Shower. They are simple and delicious. One note: 20 min was waaaaay to long for my oven. Burnt two dozen of them that way. I would start checking them after 10 min and see how your oven cooks them. item not reviewed by moderator and published
tasty, moist, and the lemon flavor is perfectly balanced with the jam. i will definatly make this again item not reviewed by moderator and published
These cookies were really easy to make and came out amazing - everyone devoured them! item not reviewed by moderator and published
This is an awesome cookie that can be made anytime for holiday parties, birthday parties, dinner parties and for just having tea with. Extremely easy to make and with ingredients that always on hand. item not reviewed by moderator and published
These cookies were simple to make and taste excellent. Not overly sweet. I would suggest not omitting the Chambord. It gave the filling a richness the jam alone lacks. I only baked these for 16 minutes until the edges were golden and the recipe yielded 3 dozen for me. I found that using your thumb for the indentation made a deeper and better well than using the spoon. I had no problem with my filling running. item not reviewed by moderator and published
Followed directions as given, but did not use Chambord with the raspberry jam (didn't have any). Baking time for my oven was 22 minutes. Yielded 45 cookies. They turned out perfect! What sets this recipe apart is that the cookie itself has a delicious lemon flavor that goes very well with the jam. A definite keeper! Thanks Emeril!! item not reviewed by moderator and published
My first batch of these cookies turned out awful - you might need more than the listed amount of flour. My jam ran all over as the cookies practically deflated! But as soon as we added extra flour, the balls of dough were more stable and it was fine. I added a little Triple Sec to the raspberry jam and gave it a nice citrus kick. These cookies are being given away to my mom's office friends, and they even impressed my teenage brother and his friends. They described them as "mini warm danishes". item not reviewed by moderator and published
I used my small cookie scooper leveled. Then I rolled them round. My surprise was how much they spread. The finished cookie was 2 1/2 inches in diameter. !/2 cup of jam seems like a lot but you use most of it. I also splurged on the Chambord, 17.00. Don't know that it added all that to the flavor after they bake for 20 min. Do bake till lightly golden and let sit 2 min or so before trying to move to rack. Great flavor!! item not reviewed by moderator and published
This dough was very easy to make and wonderful to work with. I found that 20 minutes at 350 degrees was too long. Very nice texture to this cookie. I sprinkled powdered sugar over cookies and thought they tasted great. Tkx Emeril... item not reviewed by moderator and published
These cookies are so good, with their delicate lemon flavor and raspberry filling! I didn't have any chambord, so I just used the seedless raspberry preserves, but next I'll try blackberry. Thanks Emeril for a keeper!! item not reviewed by moderator and published
Space them more than 1" apart and check them often. Spaced 1" apart, they ran into each other. The "thumbprint", which I made with a round 1/2 tsp. measuring spoon, widened into a pool and left just a small rim on the cookie. I think these cookies would benefit if some of the butter were replaced with shortening so they don't spread as much. I know shortening doesn't add any flavor but.. it'd be worth it. The second batch, which I placed them further than 1" apart needed less than 20 minutes, about 15 minutes was right. I drizzled melted white chocolate over the tops of the cookies and they were beautiful. item not reviewed by moderator and published
Brought these to a cookie exchange and they blew away the other thumbprint cookies! Even my husband, who isn't a big cookie fan, loved them. I used strawberry jam instead of raspberry, since that's what I had on hand, and skipped the liqueur because there were going to be kids sampling the goods. Got asked several times for the recipe. This one's a keeper! item not reviewed by moderator and published
Even though I didn't add the Chambord/kirsch, these cookies are EXCELLENT!!! item not reviewed by moderator and published
Easy to make and tasted great... the texture on them is perfect! item not reviewed by moderator and published
The lemon tastes so good with the raspberry. They were a big hit with me and my hisband and everyone at our offices. I was worried that the raspberry filling would spill over, if I had put too much in each cookie, but they didn't - and they are perfect. My batch made 45 cookies. YUM!!!! item not reviewed by moderator and published
I made these with 2 other different types of cookies for a cookie exchange. These are by far the favorite. They look so pretty that it looks hard to make, but it was actually really simple! I was actually not expecting to like these much because I'm not a big fan of lemon flavored desserts, but these are perfect. The lemon flavor is there, but very subtle, and the jam goes really well with it. The only thing I did different from the recipe was to use peach preserves on half the cookies, rasberry on the rest, and I also dusted the cookies with powdered sugar (made the cookies even prettier!). item not reviewed by moderator and published
great recipie. easy to follow instructions with one hell of an outcome. delish cookie. emeril is the best!!!! item not reviewed by moderator and published
These are such wonderful cookies and my family absolutely loves them. We've brought them to several parties and events and they get rave reviews! We add different types of jam to the batch- our favorite is Apricot. I highly recommend these cookies item not reviewed by moderator and published
Amazing texture - the cookies were both firm and soft. The combination of the raspberry and lemon was perfect. item not reviewed by moderator and published
These cookies are so wonderful...not too lemony and light and flaky. I make a half batch at a time for just me and my husband and it's a perfect. Have recommended these to many people. item not reviewed by moderator and published
Made these at holiday time, a hit! item not reviewed by moderator and published
Wonderful cookies. I am not the most eperienced baker but I found these cookies easy to make and everyone loved them. The yellow dough and red berries made for a beautiful cookie. item not reviewed by moderator and published
LOVE these! I am not a sweets person (gimmi a bowl of pasta over a bowl of ice cream any day) but I adore these cookies. The flavor combination of the lemon and raspberry REALLY works, in fact I doubled the lemon zest and for us the amount was just perfect. I loved that the cookie wasnt too sweet, also a great bonus for my diabetic mother. The only bummer is that my cookies turned out really crumbley and pretty delicate... might try a lemon infused sugar cookie base next time. item not reviewed by moderator and published

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