Raspberry Lemon Thumbprint Cookies Recipes

RASPBERRY-LEMON THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.
• In small bowl, stir jam and liqueur; set aside. In medium bowl, whisk flour, baking powder, and salt. In large bowl, with mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Add yolks, lemon peel and juice, and vanilla; beat to combine. Gradually beat in flour mixture just until moist clumps form.
• Gather dough into ball in bowl. Pinch off and roll dough into 1-inch balls. Arrange 1 inch apart on cookie sheets; make indentation in center of each using floured index finger. Fill each with scant 1/2 teaspoon jam mixture. Bake 20 minutes or until golden. Cool completely on wire racks. Drizzle with melted white chocolate. Let set. (Refrigerate if necessary.) Store cookies in airtight container layered with waxed paper in freezer up to 1 month.

RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
• 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.

EMERIL'S RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• 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 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
• Transfer the cookies to wire racks to cool completely.