Christmas Lemon Raspberry Thumbprint Cookies
Very flaky and buttery, just right amount of sweetness! Definitely recommend this recipe for Christmas.
Yield
48 servingsPrep
38 minCook
22 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
raspberry jam
or jelly |
*
|
| 1 | tablespoon |
chambord
or kirsch |
* |
| 2 ¼ | cups | all-purpose flour |
|
| 1 | teaspoon | baking powder |
|
| ¼ | teaspoon | salt |
|
| 1 | cup |
butter
2 sticks, at room temperature |
|
| ⅔ | cup | sugar |
|
| 2 | large | egg yolks |
|
| 1 | tablespoon |
lemon zest
finely grated |
|
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| 1 | teaspoon |
vanilla extract
pure |
|
Directions
Preheat the oven to 350℉ (180℃).
Coat 2 large baking sheets with cooking spray, or parchment papper, or baking mats.
In a small bowl, stir in the jam and chambord until well mixed.
In a medium bowl, whisk the flour, baking powder, and salt until blend.
In a large bowl using an electric mixer, cream 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 continue mixing just until moist clumps form.
Gather the dough together into a ball.
Pinch off the dough to form 1-inch balls.
Put on the prepared baking sheets, 1-inch apart.
Use your floured index finger or ½ teaspoon measuring spoon to create depressions in the center of each ball.
Fill each indentation with nearly ½ teaspoon of the jam mixture.
Make about 4 dozens cookies.
Bake until golden brown, 18 to 22 minutes.
Cool on baking sheets for a few minutes.
Transfer to wire racks to cool completely.
Store in an air-tight container for up to 1 week, or freeze for up to 3 months.
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