Recipe courtesy of Emeril Lagasse
Show: All-Star
Save Recipe Print
Raspberry Lemon Thumbprint Cookies
Total:
1 hr 15 min
Prep:
35 min
Inactive:
20 min
Cook:
20 min
Yield:
4 dozen
Level:
Easy
Total:
1 hr 15 min
Prep:
35 min
Inactive:
20 min
Cook:
20 min
Yield:
4 dozen
Level:
Easy

Ingredients

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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Lemon and Raspberry Pound Cake

Recipe courtesy of Ree Drummond

Fudge Raspberry Thumbprint Cookies

Raspberry Thumbprint Macaroons

Recipe courtesy of Food Network Kitchen

Jam Thumbprint Cookies

Recipe courtesy of Ina Garten

Classic Thumbprint Cookies

Chocolate Thumbprint Cookies

Recipe courtesy of Sandra Lee

Classic Thumbprint Cookies

Chocolate Thumbprint Cookies

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories