Raspberry Thumbprint Cookies With Lemon Glaze Recipes

RASPBERRY THUMBPRINT COOKIES WITH LEMON GLAZE

Steps:

• Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
• In a medium bowl, whisk together the flour and salt, set aside.
• In the bowl of a stand mixer beat together the butter and ⅔ cup sugar with the paddle attachment for 3 minutes until light and fluffy.
• Add the lemon zest and vanilla and stir. Add the flour mixture a little at a time until it's incorporated, scrape down the sides as needed.
• Place the remaining 2 tablespoons of sugar in a small bowl.
• Roll 1 tablespoon of cookie dough into a ball, then roll it in the sugar, and place it on the cookie sheet. Repeat with the remaining cookie dough, placing the cookie balls 2 inches apart on the baking sheet.
• Using the round end of a wooden spoon or something similar, and make indentions in the middle of each cookie dough ball about ⅔ of the way down into the dough. They may slightly crack along the edges, that's okay.
• Fill each cookie with a heaping 1/4th teaspoon of jam.
• Bake for 13-15 minutes until the cookies look dry on the outside and the bottoms are lightly golden brown. Let the cookies cool on the sheet tray for 5 minutes and then transfer to a wire rack to cool completely.
• While the cookies are cooling, make the glaze.
• Place the powdered sugar in a medium-sized bowl and add 2 tablespoons lemon juice and the vanilla, whisk to combine until smooth. It should be thick yet pourable, if it is too thick add up to another tablespoon of lemon juice.
• I like to dip a fork into the glaze to drizzle it over the cookies. Let them sit for about 15 minutes so the glaze sets then enjoy.

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.

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.