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Lemon Raspberry Thumbprint Cookies
A buttery shortbread can do no wrong. Crisp yet soft, firm yet crumbly & flaky. I baked about 4 dozen of these and they were gone by nightfall, very addicting! Thumbprint cookies get there name from the fact that you use your thumb to make an indentation in the cookie dough that is filled with a jam. There is a variety of flavors & combinations you can choose from for Thumbprint cookies. Whatever you like, you bake! I chose Lemon & Raspberry…two of my favorites together again!
Delicious Rating: I rated it ‘Home Cook’ skills because you are dealing with delicate ingredients and if not measured, mixed, and baked correctly, the cookie can be ruined. First time around for me, they began to flatten and crack. This isn’t as easy recipe as other cookie recipes are. If you add to much jam it will run over, creating ugly cookies. So take your time with this recipe, you may have to try it a couple of times to really get the perfect Thumbprint Cookie. They turned out Delicious. The lemon is not overpowering at all. The amount of jam was just right for the cookie and everything blends together when you take a bite very nicely. The second batch I baked a little longer to get a more crispy cookie. I preferred them that way. Although crispy, they were still soft, buttery, & flaky. My DH liked the softer ones so it is really your own preference. I will definitely make these again. I may add more lemon juice because I like a more stronger lemon taste. But overall a delicious cookie!
FOR RECIPE & PHOTO GUIDE CLICK →
Lemon Raspberry Thumbprint Cookies
Author: CookEatDelicious.com
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Yields: 48 Cookies
Use a different jam if you wish.
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F.
- Heat jam in sauce pan over low heat until smooth.
- Run through a sieve and set aside to cool.
- Throw out seeds.
- In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
- In a large bowl use an electric mixer to beat the butter and sugar together until light and creamy.
- Beat in the egg yolks, lemon zest, lemon juice and vanilla.
- Add the flour mixture in 2 parts and just combine.
- Shape dough into 1 inch balls.
- Place on baking sheet.
- Use a ½ tsp measuring spoon to create the indentations in the center of each ball.
- Fill each indentation with ½ tsp of the jam mixture.
- Bake until golden brown, about 20 minutes.
- Transfer the cookies to wire racks to cool completely.
- Sprinkle with powdered sugar if you would like.
I love the combination of lemon and raspberry. Choose a different jam flavor if you prefer. Anything would go good as the lemon is very light.
The measuring spoon was perfect to make the cookie indentations.
Enjoy
