Raspberry Lemon Thumbprint Cookies

First time I tried this cookie.. my baking companion and bestie Akshita was here with me…. we tried these cookies for Xmas- this was 3 years ago. I still remember I lived in the apartment and it had tiny kitchen….2 of us in there was crowd (I know usually 3’s a crowd…so just imagine how tiny it was). But we made the best of it and made Thumbprint cookies and Cranberry Pistachio Biscotti (recipe will be posted tomorrow). All 4 were super hit… the cookies, biscotti and the 2 bakers πŸ˜‰

After that I have made these cookies several times…. mostly around holidays and shared with family and friends. Akshita found this recipe from food Network- an Emeril Lagassee Recipe…..wonder where he is now… havent seen him on Food network in a loooong time!! Anywaz but they are the best thumbprint cookies Ive ever made (considering they are the only kinds I’ve ever made :P)

Raspberry Lemon Thumbprint Cookies
Courtesy: Emeril Lagassee

Ingredients

  • 1/2 cup raspberry jam or jelly
  • 1 tablespoon Chambord or kirsch ( I have never used this..so don’t know if it makes a difference. You can always try it if you like)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) butter, at room temperature
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.

2. In a small bowl, combine the jam and Chambord. Stir to combine.

3. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

4. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. 

5. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.

6. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. 

7. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
 

8. Bake until golden brown, about 20 minutes.

9. Transfer the cookies to wire racks to cool completely.

I have made these cookies unbelievable times and even mailed them via USPS. These have gone westwards to California and Northward to NY– the receivers have loved them!!! These stay good for 1 week atleast…. not sure if they stay more than that because they have never lasted beyond a week in my house =)

I hope you try these out and enjoy them as much as we do!

Cheers =)

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