Raspberry Thumbprints

Lauren Mitchell

By
@laurenboyd2113

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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Rating:
★★★★☆ 2 votes
Comments:
Serves:
Yeilds about 5 dozen
Prep:
15 Min
Cook:
20 Min

Ingredients

1/2 c
raspberry jam, seedless
1 Tbsp
chambord (raspberry liquor)
2 1/4 c
flour
1 tsp
baking powder
1/4 tsp
salt
2 stick
butter
2/3 c
sugar
2
egg yolks
1 Tbsp
lemon zest, grated
1 Tbsp
lemon juice
1 tsp
vanilla extract

Step-By-Step

1Preheat oven to 350.

2In a small bowl combine jam and chambord, set aside.

3In a large bowl cream together butter and sugar, add egg yolks one at a time, add zest, juice, and vanilla.

4In a mediun bowl sift together flour, baking powder, and salt.

5Add the dry ingredients to the wet ingredients in three additions until just combine.

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).

7Cool completely on a wire rack.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy