Christmas Lemon Raspberry Thumbprint Cookies

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.