RASPBERRY LEMON THUMBPRINT COOKIES

Cookie Dough

• 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/Kirsch/Limoncello (optional). Stir to combine.
• In a medium bowl, combine the flour (2¼ cup, 325grams),baking powder, and salt and whisk to blend.
• Using an electric mixer, beat the butter (1 cup, 2 sticks, 226 grams) and granulated sugar (2/3 cup, 135 grams) in a large bowl until light and creamy, about 3-5 minutes. Beat in the egg yolks (2 egg yolks), lemon zest (1 tablespoon), lemon juice (1 tablespoon), and Vanilla Extract (1 teaspoon).

  At low speed, add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together, cover, and chill for 30-60 minutes.

Fill Cookies and Bake

• Measure the dough with a 1-inch cookie scoop and place it onto a plate. Then roll each dough into a ball and transfer the cookie balls to the prepared baking sheets, spacing them 1 inch apart.

  Use your floured index finger or 1/2 teaspoon measuring spoon, a lightly oiled wooden handle, or a silicone wine stopper to create depressions in the center of each ball. Fill each indentation with about 1/2 teaspoon of the jam mixture.

  Bake cookie until lightly golden, about 18 minutes.
• Transfer the cookies to wire racks to cool completely.