Recipe

Emerils Raspberry Lemon Thumbprint Cookies Recipe

	Sunkst21 / All my dishes 1 year, 4 months ago I came across these cookies on Foodnetwork.com when looking for a lemony dessert. They were a hit! The lemon gives just enough tart and the raspberry sweetens it up... Prep:15m Cook:20m Servings:48	Sunkst21
	lemon

Does this look good? Yeah! / Nope

Fans

broadzilla

lanacountr

Ingredients

1/2 cup raspberry jam or jelly

1 tablespoon Chambord or kirsch (optional)

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

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

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

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

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

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. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.

Transfer the cookies to wire racks to cool completely.

**I dont use the Chambord. Instead, I scoop seedless raspberry jelly into a bowl and stir it up so it is somewhat liquidy, then use a metal teaspoon to spoon out the jelly and place in the depressions of the cookie dough**

Recent Gawkers