Raspberry Lemon Thumbprint Cookies
These cookies are delicious, I made them several times and they never failed me, they seem to be even better a day or two after they are baked.
Recipe courtesy Emeril Lagasse, 2003
* 1/2 cup raspberry jam or jelly
* 1 tablespoon Chambord or kirsch/ I used limoncello liqueur/
* 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. Line 2 baking sheets with parchment paper or silicone baking mats.
In a small bowl, combine the jam and Chambord/I used limoncello liqueur/. 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.
I make these around holidays for our friends and they love them.I package them in the clear bags with a pretty ribbon.
Tips
You can also use a cookie scoop to deposit cookies on the baking sheet/it really helps to speed up the process/
To make the cavities I use wooden spoon handle that I sprayed with a bit of Pam cooking spray.
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