Raspberry Lemon Thumbprint Cookies Food

RASPBERRY-LEMON THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.
• In small bowl, stir jam and liqueur; set aside. In medium bowl, whisk flour, baking powder, and salt. In large bowl, with mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Add yolks, lemon peel and juice, and vanilla; beat to combine. Gradually beat in flour mixture just until moist clumps form.
• Gather dough into ball in bowl. Pinch off and roll dough into 1-inch balls. Arrange 1 inch apart on cookie sheets; make indentation in center of each using floured index finger. Fill each with scant 1/2 teaspoon jam mixture. Bake 20 minutes or until golden. Cool completely on wire racks. Drizzle with melted white chocolate. Let set. (Refrigerate if necessary.) Store cookies in airtight container layered with waxed paper in freezer up to 1 month.

LEMON RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. In the bowl of a stand mixer or using a hand mixer, beat the butter, sugar, lemon zest, vanilla, and salt until very light and fluffy, about 3 to 4 minutes. Beat in the egg until well combined. Stir in the flour until thoroughly mixed in. Scoop about 1 heaping teaspoon batter for each cookie or use a teaspoon cookie scoop. Roll each scoop into a ball in your hands and place on cookie sheets about 2 inches apart. ( If you want larger cookies use a Tablespoon cookie scoop or a heaping Tablespoon). Using your finger tip (or thumb for larger cookies) press an indentation into the center of each cookie ball. I also find that using the back of a more rounded 1/4 teaspoon measuring spoon works well on the cookies (a 1/2 or 1 teaspoon spoon would work for larger cookies). Bake cookies in preheated oven for 12 to 14 minutes. They will still be soft and not browned on edges. Allow to cool on sheet for a few minutes and remove to cooling rack to cool completely. Once cooled, heat jam in microwave until thin and liquid and just simmering. This takes me about 45 seconds to 1 minute. Using a spoon, fill the indentations with the jam. Allow to rest until jam thickens and sets up.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 325F and line 3 cookie sheets with parchment paper.
• In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
• With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
• Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
• Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Fill each well with raspberry jam. Slightly overfill so that's it's rounded on top because the jam will flatten out as the cookies bake.
• Bake for 15 minutes or until the edges are lightly browned.

THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flours and salt.
• In the bowl of a stand mixer, cream the butter, sugar, vanilla, and almond extract until fluffy. Gradually add the flour and mix until combined.
• Scoop rounded tablespoons of the dough, roll into balls, and place on the prepared baking sheets. Gently press down to form disks and use your thumb, or the back of a 1 teaspoon measuring spoon, to make an indentation in the middle of the cookies. Spoon ½ teaspoon of jam onto each cookie.
• Bake for 12 to 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. 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. 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 20 minutes. Transfer the cookies to wire racks to cool completely.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or spray lightly with cooking oil.
• In a large bowl add softened butter, 1/4 cup granulated sugar and brown sugar. With an electric mixer cream together butter and sugar mixture until smooth.
• Add the egg and almond extract to the wet ingredients and mix until combined.
• Sprinkle the salt around the bowl of wet ingredients so it distributes evenly in the cookie dough. Add the flour a little bit at a time, mixing in between until a dough forms.
• Form cookie dough balls with about a tablespoon of cookie dough. Use a cookie scoop for more even cookies. Roll each cookie dough ball in 1/4 cup of white sugar then place on the baking sheet.
• Use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie for the jam. Fill each hole with about 1 teaspoon of raspberry jam.
• Sprinkle the tops of the cookies with a little additional white sugar. Chill the filled cookie dough in the fridge for about 20 minutes before baking.
• Bake cookies for 7-8 minutes. Remove the cookies from the oven before the edges start to brown.
• Fill the middle of each cookie with extra jam if any need a little more. Move cookies to a cooling rack or clean cooking towel to finish cooling, then enjoy!

RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• 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 20 minutes.
• Transfer the cookies to wire racks to cool completely.