Lemon Raspberry Thumbprint Cookies Recipes

LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper and set aside. Place the ground pecans in a shallow plate.
• Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy.
• Add the eggs, salt and continue beating until fully incorporated.
• Add the flour and continue mixing on low until fully incorporated.
• Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the center of each cookie, sometimes I also use the bottom of a cork screw.
• Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
• Place a small dollop of the lemon curd into the center of each cookie.

RASPBERRY-LEMON THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.
• In small bowl, stir jam and liqueur; set aside. In medium bowl, whisk flour, baking powder, and salt. In large bowl, with mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Add yolks, lemon peel and juice, and vanilla; beat to combine. Gradually beat in flour mixture just until moist clumps form.
• Gather dough into ball in bowl. Pinch off and roll dough into 1-inch balls. Arrange 1 inch apart on cookie sheets; make indentation in center of each using floured index finger. Fill each with scant 1/2 teaspoon jam mixture. Bake 20 minutes or until golden. Cool completely on wire racks. Drizzle with melted white chocolate. Let set. (Refrigerate if necessary.) Store cookies in airtight container layered with waxed paper in freezer up to 1 month.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

RASPBERRY LEMON THUMBPRINT COOKIES

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.

SHORTBREAD THUMBPRINT COOKIES WITH LEMON CURD

Steps:

• Combine butter, sugar, and almond extract for cookies in a bowl. Beat with an electric mixer on medium speed, scraping the bowl often, until creamy. Reduce speed to low and slowly add flour, a little at a time. Mix well.
• Cover and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Remove dough from the refrigerator and roll into 1-inch balls. Place 2 inches apart on the prepared cookie sheets. Make an indentation in the center of each cookie with your thumb or a spoon.
• Bake in the preheated oven, 9 to 10 minutes. Add about 1/2 teaspoon lemon curd to each indentation and continue to bake until edges are golden, 5 to 8 minutes more. Let stand for 1 minute on the cookie sheets then remove to wire racks to cool completely.
• While cookies are cooling, beat powdered sugar, milk, and almond extract for glaze together in a small bowl until smooth. Drizzle over cooled cookies.

EMERIL'S RASPBERRY LEMON THUMBPRINT COOKIES

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.

LEMON THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon peel, lemon juice and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger, make deep indentation in center of each ball.
• Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Immediately fill indentation in each cookie with scant 1/2 teaspoon jam or jelly. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)

RASPBERRY LEMON THUMBPRINT COOKIES

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 20 minutes.
• Transfer the cookies to wire racks to cool completely.