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Raspberry Lemon Thumbprint Cookies Recipe

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This recipe for Raspberry Lemon Thumbprint Cookies is from The Haslett Community Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C raspberry jelly (no seeds)
1 T Chambord
2 1/4 C flour
1 t baking powder
1/4 t salt
2 sticks butter, room temp
2/3 C sugar
2 large egg yolks
1T finely grated lemon zest
1 T lemon juice
1 t vanilla extract
Directions:
Directions:
Preheat oven to 350º F. Lightly butter 2 large baking sheets.

In a small bowl, stir to combine jam and Chambord.

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

In a large bowl, using an electric mixer, beat the butter and sugar until light and creamy. Beat in the yolks one at a time, add lemon zest, lemon juice, and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together in a ball. Pinch off dough to form 1" balls. Place on the prepared baking sheets spacing 1" apart. Using your floured index finger, create a depression in the center. Fill the dent with approx. 1/2 t jam mixture. Bake until brown, or 18 minutes. GIVE FIRST 12 COOKIES TO PAT TO TEST TASTE.
Personal Notes:
Personal Notes:
Not only are these cookies fabulous, but Pat wrote out the recipe he found on line for me to make a couple years ago. I will type it exactly how he wrote it....

 

 

 

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