Ingredients for Raspberry Lemon Thumbprint Cookies
- Raspberry Jam
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 2 large egg yolks
- Zest of 1 lemon
- Fresh Lemon Juice
- Pure Vanilla Extract
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How to Make Raspberry Lemon Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large egg yolks, the zest of 1 lemon, 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 1-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving 1-inch between each cookie.
- Using a floured finger or the back of a 1/2 teaspoon measuring spoon, make an indentation in the center of each cookie.
- Fill each indentation with approximately 1/2 teaspoon of raspberry jam.
- Bake for 18-20 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
55 g
Sugar
425g
Fat
300g
Carbs
77g
