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Lemon Raspberry Cookies Recipe

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This recipe for Lemon Raspberry Cookies is from Mark & Olivia's Family 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 jam or jelly
1 tbsp Chambord or kirsch
2 1/4 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 sticks (1 cup) butter, at room temperature
2/3 c sugar
2 large egg yolks
1 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
1 tsp pure vanilla extract
Directions:
Directions:
Preheat the oven to 350º. Lightly butter 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine.
In a medium bowl, combine the flour, baking powder, & salt and whisk to blend.
In a large bowl using an electric mixer, beat the butter & sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
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 to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
Transfer the cookies to wire racks to cool completely.

 

 

 

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