Raspberry Lemon Thumbprint
Anne Stanton
ingredients
- 1/2 cup raspberry jam
- 1 tablespoon Chambord or kirsch
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks butter
- 2/3 cup sugar
- 2 large egg yolks
- 1 tablespoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
directions
- 1
1. Preheat oven to 350 degrees. In a small bowl, combine jam and Chambord. In a large bowl, combine flour, baking, powder and salt; whisk.
- 2
2. Beat together butter and sugar until light and creamy. Beat in egg yolks, lemon zest, lemon, and vanilla. Beat just until moist clumps form.
- 3
3. Gather into 1“ balls and place 1” apart on cookie sheet. Form a hole in center of the balls using a floured finger or 1/2 teaspoon spoon. Fill with 1/2 teaspoon jam. Bake for 20 minutes or until golden brown.
Source: Ellen Stanton
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews