Emeril's Raspberry Lemon Thumbprint Cookies
"These are easy to make and taste delicious. I liken them to a shortbread cookie. If you chill the dough for just a bit in the frig, it's much easier to handle."
photo by DianaEatingRichly
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
36-48 cookies
ingredients
- 1⁄2 cup raspberry jam or 1/2 cup jelly
- 1 tablespoon Chambord raspberry liquor or 1 tablespoon kirsch
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 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
directions
- 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 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
- Transfer the cookies to wire racks to cool completely.
Questions & Replies
-
My cookies spread and flattened while baking. Why? They don’t look like everyone else’s. How do I prevent that? But they tasted fine.
Reviews
-
I made these several years ago and loved them- Made them today but since I didn't have Chambord or kirsch I used a tbsp of fresh lemon juice in the seedless raspberry preserves which I think I prefer as the acid makes it a less sweet than the liquor. I did not refrigerate my dough and had no issues handling and it also prevents cracking when you do not refrigerate it. I also keep the sheets on the preheated oven range top as I am shaping and filling - the little warmth also helps keep the dough smooth and prevents cracking. Using the 1/2 tsp spoon backing as suggested made lovely indentations and no flour necessary. The recipe made exactly 48. As for baking time, I know my oven is calibrated correctly so cooking time (and I am in the Baltimore area at sea level) was 14 minutes. 15 browned the bottom edges a bit too much for me. I would not recommend buttering the cookie sheet/pan, which can lead to more and premature browning. Parchment paper or good non-stick cookie sheets. I have two cookie sheets from Ikea that worked fabulously. Going to make more tomorrow with Blackberry preserves! Yum! -
Thank you for posting your recipe. I lost my mothers recipe over the years. I am excited to make them. They sound wonderful. happy holidays.
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I make these every Christmas and my family and co-workers love them! <br/><br/>@Marianneee - You don't have to omit the alcohol! Just buy an airplane bottle of Chambord--that's what I do, and it's enough for three batches of cookies. -
These are addicting! I omitted the alcohol because I didn't want to buy a bottle for 1 TB. These cookies were so amazing I might try the alcohol after all just in case they are even better. -
This is short simple quick review.<br/>Very easy, not too sweet which I loved, but just enough. Turned out wonderful. I'm not much of a sweets person, but these were excellent. Thx for a great little recipe
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RECIPE SUBMITTED BY
<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
