Emerils Raspberry Lemon Thumbprint Cookies Recipes

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EMERIL'S RASPBERRY LEMON THUMBPRINT COOKIES



Emeril's Raspberry Lemon Thumbprint Cookies image

These are easy to make and taste delicious. I liken them to a shortbread cookie. If you chill the dough for just a bit in the frig, it's much easier to handle.

Provided by Juenessa

Categories     Dessert

Time 55m

Yield 36-48 cookies

Number Of Ingredients 11

1/2 cup raspberry jam or 1/2 cup jelly
1 tablespoon Chambord raspberry liquor or 1 tablespoon kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
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

Steps:

  • 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 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
  • Transfer the cookies to wire racks to cool completely.

Nutrition Facts : Calories 104, Fat 5.5, SaturatedFat 3.3, Cholesterol 23.8, Sodium 73.3, Carbohydrate 12.9, Fiber 0.3, Sugar 5.9, Protein 1

RASPBERRY LEMON THUMBPRINT COOKIES



Raspberry Lemon Thumbprint Cookies image

These cookies are in regular rotation at our house. The raspberry and lemon contrast nicely! I found this recipe at foodtv.com.

Provided by jeniwan

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 10

1/2 cup raspberry jam
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
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

Steps:

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

Nutrition Facts : Calories 1871.2, Fat 98, SaturatedFat 60.2, Cholesterol 428.5, Sodium 1320.3, Carbohydrate 231.6, Fiber 5, Sugar 106.5, Protein 18.6

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