Raspberry Lemon Thumbprints
abby
ingredients
- 1/2 cup raspberry jam or jelly
- 1 Tbs. Chambord or kirsch
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 sticks butter, room temperature
- 2/3 cup sugar
- 1 Tbs. grated lemon zest
- 1 Tbs. lemon juice
- 1 tsp vanilla
directions
- 1
Preheat oven to 350 degrees
- 2
In small bowl combine jam and Chambord. In large bowl, beat butter and sugar until creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. In medium bowl, combine flour, baking powder, and salt, whisk to blend.
- 3
Add flour mixture to wet mixture in 2 additions, beat just until moist clumps form. Gather dough together into a ball. Pinch dough off to form 1 inch balls. Place on cookie sheets. Using finger, create a depression in center of each cookie, fill with jam mixture. Bake until golden brown. Transfer to wire racks to cool completely.
Source: abby
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