Raspberry Lemon Thumbprint Cookies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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I make this buttery lemon thumbprint cookie almost every Christmas. If you like raspberry or lemon flavors, you'll love this cookie. Ingredients:
1/2 cup seedless raspberry jam |
1 tablespoon chambord liqueur (raspberry flavored liqueur) |
2-1/4 cups flour |
1 tsp. baking powder |
1/4 tsp. salt |
2 sticks butter at room temperature |
2/3 cup sugar |
2 large egg yolks |
1 tablespoon finely grated lemon zest |
1 tablespoon fresh lemon juice |
1 tsp. vanilla extract |
Directions:
1. Preheat oven to 350.
2. In a small bowl, combine the raspberry jam and Chambord liqueur. Stir to combine.
3. In a medium bowl, combine the flour, baking powder, and salt and blend.
4. In large mixing bowl, 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 in a ball. Pinch off the dough to form 1-inch balls. Place on parchment lined cookie sheets, spacing 1 inch apart. Use your floured index finger to create depressions in the center of each dough ball. Fill each indention with nearly 1/2 tsp. of the jam mixture. Bake 15 - 18 minutes. Cool on wire racks.
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