Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Raspberry Lemon Thumbprint Cookies

    Source of Recipe

    food network
    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |