Lemon Raspberry Thumbprint Cookies

When I was younger I used to adore the Pepperidge Farm raspberry filled cookies. The buttery cookie was a perfect setting for the sweet and sticky raspberry filling. A few years ago while searching for good Christmas cookie recipes, I stumbled upon a raspberry lemon thumbprint cookie recipe ala Emeril Lagasse. After the first time making them, I set about making a few changes the next go around. I still make these every Christmas, as my dad loves them, but they are a great cookie to make for an outdoor occasion or a big summer bbq/potluck. One recipe makes almost 4 dozen cookies (if you are good about rolling your dough into exactly 1 in balls, which I am not) so there is always plenty to go around. If you are making these ahead, make sure to store in an airtight container with a piece of parchment between each layer of cookies, these guys are sticky!

Lemon Raspberry Thumbprint Cookies (adapted from Emeril Lagasse, makes around 4 dozen cookies)
 

Ingredients:
3/4 cup raspberry jam
1 1/4 tablespoon Grand Marnier
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks butter, room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

Directions:
1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper
2. In a small bowl, combine the jam and Grand Marnier and combine
3. In a medium bowl, combine the flour, baking powder, and salt and whisk together
4. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy then beat in the egg yolks, lemon zest, and vanilla
5. Add the flour mixture in 2 additions and beat just until moist clumps form, then 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

7. Use your floured index finger or a small spoon to create depressions in the center of each ball

8. Fill each depression with roughly 1/2 teaspoon of the jam mixture

9. Bake until golden brown, about 20 minutes
10. Transfer the cookies to wire racks to cool

 

 

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