Monday, May 23, 2011

Raspberry-Lemon Thumbprint Cookies

We served these Raspberry-Lemon Thumbprint Cookies at Brad's graduation, and had a few asking forthe recipes.
The ones at the graduation were made by my sweet Mom. :)


  • 1/2 cup raspberry jam or jelly
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon  lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup of white chocolate (I melt mine in microwave)
Preheat the oven to 350 degrees F. Grease 2 large baking sheets.
In a medium bowl, combine the flour, baking powder, and salt.
In a large bowl using an electric mixer, beat the butter and 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.
Pince off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of jam.  Bake until golden brown, about 14 minutes. (You don't want these brown) (the ones in the pic above are too brown) (My mistake!)
Transfer the cookies to wire racks to cool completely. Drizzle with melted white chocolate. makes 48 cookies.
The cookies are on the top two plates on left at the graduation. :)

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