Tuesday, December 29, 2009

Raspberry Lemon Thumbprint Cookies

I'm pleased that I take after my father in many ways. Such as his sensitivity to others, he'd rather give then receive, the ability to casually debate until the other gives in, and most important the ability to use super hero powers to clean the kitchen as we bake or cook along happily and at the end the kitchen is cleaner then when we started. That takes skill..... wouldn't you say?

I didnt use my usual recipe for thumbprint cookies, these are courtesy of Emeril Lagasse, I do enjoy the soft lemony flavor of these delightful cookies. I used a wonderful raspberry jam i purchased from the farmers market.....the flavor of the chambord and jam intermingled quote lovely in the center of these treats. The only thing I didnt like was the fact he didnt use walnuts to roll the dough in, mine did. I like the crunch of the walnuts, kinda salty and sweet. So next time I'm going to add the nuts. I believe they help hold the cookie together during the baking process. What a perfect cookie to bake on a cold night like tonight. Enjoy!

Raspberry Lemon Thumbprint Cookies

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
20 min
4 dozen


  • 1/2 cup raspberry jam or jelly
  • 1 tablespoon Chambord or kirsch
  • 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


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 20 minutes.

Transfer the cookies to wire racks to cool completely.

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