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Raspberry Lemon Thumbprint Cookies |
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Amount |
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Item |
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1/2 cup
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raspberry jam or jelly |
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2 1/4 cups
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all-purpose flour |
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1 tsp
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baking powder |
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1/4 tsp
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kosher salt |
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2 sticks
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unsalted butter, room temperature |
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2/3 cup
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granulated sugar |
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2
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large egg yolks |
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1 tbsp
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lemon zest |
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1 tbsp
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fresh lemon juice |
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1 tsp
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vanilla |
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Directions: |
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Preheat the oven to 350 degrees and lightly butter 2 large baking sheets. 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. Add in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in two (2) additions and beat just until moist clumps form. Gather the dough together into a ball. Pinch off the dough to form one (1) inch balls. Place on the prepared baking sheet, spacing one (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 jam. Bake until golden brown, about 20 minutes.Transfer the cookies to wire racks to cool completely. |
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Chef Notes: |
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Spend times with your kids, this recipe thats lest than 45 minutes from start to finish.
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