Raspberry Lemon Thumbprint Cookies

Recipe courtesy Emeril Lagasse, 2003

Show: Food Network SpecialsEpisode: All-Star Holiday Cookies

Rated: 5 stars out of 5Rate itRead users' reviews (91)

RECIPE
COMMENTS & REVIEWS(91)

Cook Time:
20 min
Level:
Easy
Yield:
4 dozen

Times:

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

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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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Comments & Reviews

recipe Raspberry Lemon Thumbprint Cookies
Mia Rochester, NY 10-14-2009
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GREAT!
Rated: 5 stars out of 5

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!Read more
recipe Raspberry Lemon Thumbprint Cookies
Margaret Los Angeles, CA 10-01-2009
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Very easy and just as pretty!
Rated: 5 stars out of 5

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! Read more
recipe Raspberry Lemon Thumbprint Cookies
elise pittsburgh, PA 07-19-2009
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Absolutely Amazing!
Rated: 5 stars out of 5

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!Read more
recipe Raspberry Lemon Thumbprint Cookies
Amanda Oakland, CA 07-17-2009
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Delicious!
Rated: 5 stars out of 5

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.Read more
recipe Raspberry Lemon Thumbprint Cookies
j seattle, WA 03-07-2009
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simple & yummy
Rated: 5 stars out of 5

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!Read more
recipe Raspberry Lemon Thumbprint Cookies
Amber Broadway, NC 02-18-2009
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SOOO tasty!
Rated: 4 stars out of 5

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!Read more