Ingredients for Emeril's Raspberry Lemon Thumbprint Cookies
- Raspberry Jam
- Chambord Raspberry Liquor
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- Pure Vanilla Extract
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How to Make Emeril's Raspberry Lemon Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a small bowl, gently combine 1/2 cup raspberry jam and 1 tablespoon Chambord (raspberry liqueur). Set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll the chilled dough into 1-inch balls.
- Place the balls onto the prepared baking sheets, leaving 1-inch between each cookie.
- Use your finger or a 1/2 teaspoon measuring spoon to create an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of the raspberry jam mixture.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
23g
Fat
16g
Carbs
4g
