Raspberry Lemon Thumbprint Cookies

Raspberry Lemon Thumbprint Cookies Honey and Butter

Happy 2011, everyone! May the next year bring all your goals to realization, and may your cookbook collection get ever bigger. Amen.

I was first introduced to Thumbprint Cookies in the fourth grade. That was my bookworm stage. As in, six hour, non-stop, novel devouring stage. There was a recipe for thumbprint cookies on the back pages of The Boxcar Children mystery series. Though the actual cookies tended to end up with a black bottom in my inexperienced hands, the notion of cookies with a colorful, sweet filling is a special one to me. Don’t ask why, some things just come to be.

With that said, these are amazing. The photos don’t do them justice, and it’s times like these I wish we all had scratch-n’-sniff monitors. Bummers. Next best thing- make these, STAT!


Raspberry Lemon Thumbprint Cookies
courtesy Emeril Lagasse

1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. 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, and salt and whisk to blend.

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.

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. Try very hard to make them last more than one day. Ha.

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1 Comment

  • Reply
    January 25, 2011 at 9:14 am

    Yummy! Raspberry and lemon are a fantastic combination. My mom always made thrumbprint cookies, and its one of my favorites. Thanks for sharing.

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