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Lemon Raspberry Thumbprint Cookies

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1Lemon Raspberry Thumbprint Cookies Empty Lemon Raspberry Thumbprint Cookies on 10/8/2013, 1:16 pm


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A buttery shortbread can do no wrong. Crisp yet soft, firm yet crumbly & flaky. I baked about 4 dozen of these and they were gone by nightfall, very addicting! Thumbprint cookies get there name from the fact that you use your thumb to make an indentation in the cookie dough that is filled with a jam. There is a variety of flavors & combinations you can choose from for Thumbprint cookies. Whatever you like, you bake! I chose Lemon & Raspberry…two of my favorites together again!

Lemon Raspberry Thumbprint Cookies
Recipe type: Dessert
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Yields: 48 Cookies

Use a different jam if you wish.
½ cup raspberry jam
2¼ cups flour
1 tsp baking powder
¼ tsp salt
2 sticks butter, softened
⅔ cup sugar
2 large egg yolks
2 tbsp lemon zest
3 tbsp lemon juice
1 tsp vanilla
Preheat the oven to 350 degrees F.
Heat jam in sauce pan over low heat until smooth.
Run through a sieve and set aside to cool.
Throw out seeds.
In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
In a large bowl use an electric mixer to beat the butter and sugar together until light and creamy.
Beat in the egg yolks, lemon zest, lemon juice and vanilla.
Add the flour mixture in 2 parts and just combine.
Shape dough into 1 inch balls.
Place on baking sheet.
Use a ½ tsp measuring spoon to create the indentations in the center of each ball.
Fill each indentation with ½ tsp of the jam mixture.
Bake until golden brown, about 20 minutes.
Transfer the cookies to wire racks to cool completely.
Sprinkle with powdered sugar if you would like.

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