Lemon Raspberry Thumbprint Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 48 Cookies
Use a different jam if you wish.
  • ½ cup raspberry jam
  • 2¼ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 sticks butter, softened
  • ⅔ cup sugar
  • 2 large egg yolks
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 tsp vanilla
  1. Preheat the oven to 350 degrees F.
  2. Heat jam in sauce pan over low heat until smooth.
  3. Run through a sieve and set aside to cool.
  4. Throw out seeds.
  5. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
  6. In a large bowl use an electric mixer to beat the butter and sugar together until light and creamy.
  7. Beat in the egg yolks, lemon zest, lemon juice and vanilla.
  8. Add the flour mixture in 2 parts and just combine.
  9. Shape dough into 1 inch balls.
  10. Place on baking sheet.
  11. Use a ½ tsp measuring spoon to create the indentations in the center of each ball.
  12. Fill each indentation with ½ tsp of the jam mixture.
  13. Bake until golden brown, about 20 minutes.
  14. Transfer the cookies to wire racks to cool completely.
  15. Sprinkle with powdered sugar if you would like.
Recipe by Cook Eat Delicious! at http://www.cookeatdelicious.com/sweets-recipes/cookies-recipes/lemon-raspberry-thumbprint-cookies-recipe.html