Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Christmas Lemon Raspberry Thumbprint Cookies

StarStarStarStarHalf star

Your rating

Very flaky and buttery, just right amount of sweetness! Definitely recommend this recipe for Christmas.

Yield

48
servings

Prep

38
min

Cook

22
min

Ready

80
min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup raspberry jam
or jelly
*Camera
1 tablespoon chambord
or kirsch
*
2 ¼ cups all-purpose flour
Camera
1 teaspoon baking powder
Camera
¼ teaspoon salt
Camera
1 cup butter
2 sticks, at room temperature
Camera
cup sugar
Camera
2 large egg yolks
Camera
1 tablespoon lemon zest
finely grated
Camera
1 tablespoon lemon juice
freshly squeezed
Camera
1 teaspoon vanilla extract
pure
Camera

Ingredients

Amount Measure Ingredient Features
118 ml raspberry jam
or jelly
* Camera
15 ml chambord
or kirsch
*
532 ml all-purpose flour
Camera
5 ml baking powder
Camera
1.3 ml salt
Camera
237 ml butter
2 sticks, at room temperature
Camera
158 ml sugar
Camera
2 large egg yolks
Camera
15 ml lemon zest
finely grated
Camera
15 ml lemon juice
freshly squeezed
Camera
5 ml vanilla extract
pure
Camera

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.



Back to top arrow * not incl. in nutrient facts

Add review

 

 

Comments

Related recipes

Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 6854% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 40mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 1%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe