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raspberry jam, seedless
chambord (raspberry liquor)
lemon zest, grated
In a small bowl combine jam and chambord, set aside.
In a large bowl cream together butter and sugar, add egg yolks one at a time, add zest, juice, and vanilla.
In a mediun bowl sift together flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in three additions until just combine.
Roll dough into 1 inch balls, imprint with thumb, fill with 1/2 tspn. of jam, and bake for 15-20 minutes or until just cooked through (you want little to no color on them).
Cool completely on a wire rack.