Lemon Raspberry Thumbprint Cookies
Cuisine: Recipe Adapted from Emeril
Author: www.familyfoodie.com
These Lemon an Raspberry Thumbprint Cookies are perfect for the Holidays or any time of year!
  • ½ cup raspberry jam
  • 1 Tbsp. Kirsch or Chambord
  • 2¼ cups flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup butter, softened
  • ⅔ cup sugar
  • 2 large egg yolks
  • 1 Tbsp. finely grated lemon zest
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  1. Preheat oven to 350F. Prepare two baking sheets by spraying with cooking spray.
  2. Mix Kirsch and jam together in a small bowl and set aside.
  3. In a bowl of a standup mixer with a paddle attachment cream the butter and sugar together until light and fluffy. Beat in the egg, lemon zest and juice and the vanilla. Whisk together the flour, baking powder and salt. Add to the butter mixture in 2 additions and mix well. Gather the dough up into a ball.
  4. Roll into 1" balls and place on the prepared baking sheets approx. 1" apart. Using your index finger make a large dent in the center of the cookie and fill each with a ½ tsp. jam mixture. Bake for 20 min. until golden brown. Cool on cooling racks. Freeze well also.
Recipe by Family Foodie at http://familyfoodie.com/lemon-raspberry-thumbprint-cookies/