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How to make it

  • Preheat oven to 350.
  • In a small bowl, combine the raspberry jam and Chambord liqueur. Stir to combine.
  • In a medium bowl, combine the flour, baking powder, and salt and blend.
  • In large mixing bowl, beat 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 beat just until moist clumps form. Gather the dough together in a ball. Pinch off the dough to form 1-inch balls. Place on parchment lined cookie sheets, spacing 1 inch apart. Use your floured index finger to create depressions in the center of each dough ball. Fill each indention with nearly 1/2 tsp. of the jam mixture. Bake 15 - 18 minutes. Cool on wire racks.

Reviews & Comments 1

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    " It was excellent "
    wynnebaer ate it and said...
    Great post!!
    Was this review helpful? Yes Flag

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