Raspberry Lemon Thumbprint Cookies Recipes

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 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.

RASPBERRY AND LEMON THUMBPRINTS

Steps:

• Preheat your oven to 350 degrees. Prepare a rimmed baking sheet with cooking spray. Set aside. In a large bowl of a stand mixer or handheld mixer cream together the butter, both sugars, baking powder, baking soda and salt on medium high speed for between 3 and 4 minutes. Scrape down the sides of the bowl as needed. Add the egg, vanilla and cream. Continue to beat until blended. Add the flour and continue to blend until incorporated.
• Separate the dough and shape into balls. You should aim for about 18 of them. Place the balls on your prepared sheet. Make a thumbprint in the center of each ball. Bake for 8 minutes Remove from the oven and gently press down the center of each cookie again. We usually use a teaspoon to do this. Place a generous teaspoonful of jam in the center of each cookie. Bake for 8 more minutes. Remove from the oven and cool on your rimmed baking sheet. Serve and enjoy!

LEMON RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. In the bowl of a stand mixer or using a hand mixer, beat the butter, sugar, lemon zest, vanilla, and salt until very light and fluffy, about 3 to 4 minutes. Beat in the egg until well combined. Stir in the flour until thoroughly mixed in. Scoop about 1 heaping teaspoon batter for each cookie or use a teaspoon cookie scoop. Roll each scoop into a ball in your hands and place on cookie sheets about 2 inches apart. ( If you want larger cookies use a Tablespoon cookie scoop or a heaping Tablespoon). Using your finger tip (or thumb for larger cookies) press an indentation into the center of each cookie ball. I also find that using the back of a more rounded 1/4 teaspoon measuring spoon works well on the cookies (a 1/2 or 1 teaspoon spoon would work for larger cookies). Bake cookies in preheated oven for 12 to 14 minutes. They will still be soft and not browned on edges. Allow to cool on sheet for a few minutes and remove to cooling rack to cool completely. Once cooled, heat jam in microwave until thin and liquid and just simmering. This takes me about 45 seconds to 1 minute. Using a spoon, fill the indentations with the jam. Allow to rest until jam thickens and sets up.

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.