Photo: Raspberry Lemon Thumbprint Cookies Recipe
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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By ringobaby
on January 11, 2013
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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!
By M-ron
Thousand Oaks, CA
on December 27, 2012
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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.
By ellothere0
on April 30, 2012
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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.
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