In honor of National Cookie Day, I wanted to share with you one of my favorite cookie recipe posts.
My mother, cousin, Merrilee and I got together last week and made cookies. I wanted to share one of my favorites with you! This is Merrilee’s recipe!!
Raspberry Lemon Thumbprint Cookies
Recipe Type: Desserts
Ingredients
- 1/2 cup Raspberry Jam
- 1/2 cup Lemon Curd
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks butter, at room temp
- 2/3 cup sugar
- 2 large egg yolks
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees
- With Jam and Curd, you need to add a little water or OJ to loosen it up. We used water.
- Combine flour, baking powder and salt. Wisk to blend.
- In separate bowl, beat butter and sugar with mixer until light and creamy. Beat in egg yolks, lemon zest, lemon juice and vanilla.
- Add flour mixture slowly and beat until moist clumps form.
- Roll dough into balls. (we placed balls on parchment paper, on cookie sheets)
- Use floured 1/2 teaspoon to create depressions into balls.
- Fill holes with Jam and cook about 15-20 minutes.
We also made a yummy icing to put on the Raspberry Jam cookies. Just take powdered sugar and oj or lemon juice. Place in baggie and cut small hole. Then drizzle on top.
Oh my, these are delicious!!
These cookies look so good – I have so much extra jam buy it at country fairs, and haven’t used so many jars, I’d love to try these!