raspberry thumbprints
(2 ratings)
I do a few variations of these I really like them with blackberry jam, also orange zest and juice with apricot jam is yummy.
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(2 ratings)
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For raspberry thumbprints
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1/2 craspberry jam, seedless
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1 Tbspchambord (raspberry liquor)
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2 1/4 cflour
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1 tspbaking powder
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1/4 tspsalt
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2 stickbutter
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2/3 csugar
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2egg yolks
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1 Tbsplemon zest, grated
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1 Tbsplemon juice
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1 tspvanilla extract
How To Make raspberry thumbprints
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1Preheat oven to 350.
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2In a small bowl combine jam and chambord, set aside.
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3In a large bowl cream together butter and sugar, add egg yolks one at a time, add zest, juice, and vanilla.
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4In a mediun bowl sift together flour, baking powder, and salt.
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5Add the dry ingredients to the wet ingredients in three additions until just combine.
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6Roll 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).
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7Cool completely on a wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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