Raspberry Lemon Thumbprints
Bam! Raspberry Lemon Thumbprints adapted from Emeril!
Ingredients
Recipe adapted from Emeril Lagasse
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 sticks 1 cup butter, at room temperature
- 2/3 cup sugar
- 2 large egg yolks
- 1 tablespoon finely grated lemon zest feel free to substitute orange zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Jam Finish
- 1/2 cup raspberry jam or jam of choice, anything works
Instructions
- Preheat the oven to 350 degrees F.
- Line baking sheet with parchment or silpat sheets
- In a small bowl, combine the dry ingredients, whisk to blend.
- Using a mixer, beat butter and sugar until light and creamy. Add egg yolks, lemon zest, lemon juice and vanilla and beat until well combined.
- Add the flour mixture in 2 additions and beat just until moist clumps form.
- Gather the dough together into a ball and wrap in plastic wrap.
- Chill for 30 min-1 hour until dough firms up.
- 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 press center of each ball making a depression. I use the end of a wooden spoon.
- Fill each indentation with about 1/2 teaspoon of the jam mixture.
- Bake until golden brown, about 20 minutes.
- Transfer the cookies to wire racks to cool completely.