Every once in a while don't you crave a crisp satisfying crunchie cookie? These little lemon flavored shortbread cookies are just the ticket.
Buttery, lemony and crisp with an added punch from raspberry jam, they are simplicity at its best, without the usual adornment of coconut or nuts often found in a thumbprint cookie.The other great thing about them is there's no need to refrigerate the dough before forming them so if you're into instant gratification like I am, they're the perfect choice.
Just so you know, I made my cookies a little more "man sized" so I used a melon baller to make the indentation with the added bonus that it holds a lot more jam than my thumbprint would have. Oh and while I said there was no need to refrigerate the dough, I must admit that after I formed the cookies and made the impressions, I did put the baking sheets into the freezer while the oven preheats. That little exercise kept the cookies from spreading out - not that they would have but just in case. With all that butter, you never know do ya'?
Raspberry Lemon Thumbprint Cookies (Adapted from Emeril Lagasse)
2-1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter (room temperature)
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup raspberry preserves
Line 2 baking sheets with parchment or silpat and set aside. Whisk together the flour, baking powder and salt and set aside. In large bowl of stand mixer, cream butter and sugar until light. Beat in egg yolks, lemon zest, lemon juice and vanilla. Add flour mixture in 2 additions and mix just until the dough holds together. Do not over mix!
Form dough into 1-1/2 inch balls and place on prepared baking sheet leaving at least an inch between each cookie. Using a melon baller or your finger, slowly press an indentation into each cookie. At this point, place cookie sheets into freezer and chill for minimum 10 minutes.
Preheat oven to 350. Pull chilled cookies from freezer and fill indentations with raspberry preserves. Bake for 20 to 25 minutes or until cookies are firm and lightly browned on the bottom. Remove to wire racks to cool. Makes 2 dozen larger cookies. If making smaller cookies, adjust baking time accordingly. Download Raspberry Lemon Thumbprint Cookies
A year ago - An Assortment of Appetizers made with Won Ton Wrappers
OOOHHHHH - I want some, please - with a big glass of milk!!!!!!
Posted by: Lea | 10/16/2011 at 10:09 AM
There's nothing finer than some moo juice with cookies is there!
Posted by: June | 10/16/2011 at 10:16 AM
Looks like a great first cookie to put on my holiday baking list!
Posted by: Mags | 10/17/2011 at 06:36 AM
They're pretty darn festive, Mags. I think you'll like 'em.
Posted by: June | 10/17/2011 at 06:48 AM
I always forget just how much I adore raspberries until a picture grabs my senses and screams... "MAKE ME NOW!" These look divine June!
Posted by: Mary from Apron Strings & Wedding Rings | 10/18/2011 at 10:09 AM