Raspberry Lemon Thumbprint Cookies

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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.

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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.

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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.

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burned easily

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So easy and delicious. Baked for just 17 mins.

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These were very tasty! Definately a staple in my Christmas baking...

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Wonderful, lovely little cookies. Easy to make with a great raspberry-lemon flavor.

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Loved them and so does all my family and friends!!

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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

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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.