Lemon Raspberry Thumbprints

Name: Lemon Raspberry Thumbprints
Ingredients: 1 cup sugar; 1 tbsp grated lemon rind, or 1/4 teaspoon lemon extract; 1 cup (2 sticks) unsalted butter, room temperature; 1 egg; 2 3/4 cup flour; 1/2 tsp salt; 1 tsp vanilla extract ( I use extra ); 1/2 cup seedless raspberry jam

8 ingredients

14 steps

Ingredients

1 cup sugar
1 tbsp grated lemon rind, or 1/4 teaspoon lemon extract
1 cup (2 sticks) unsalted butter, room temperature
1 egg
2 3/4 cup flour
1/2 tsp salt
1 tsp vanilla extract ( I use extra )
1/2 cup seedless raspberry jam

Directions

1

Preheat oven to 350F.
2

Lightly grease baking sheets or line with parchment.
3

In a large bowl, beat butter, sugar, lemon rind or extract, vanilla and salt until very light.
4

Beat in egg.
5

Add flour, stirring until well blended.
6

Roll into 1 inch balls and arrange on cookie sheets at least 2 inches apart.
7

Use fingertip or thumb to put indentation into center of each.
8

Bake for 12 to 14 minutes.
9

Let cookies cool about 5 minutes to firm up, then move to a rack.
10

When completely cool, fill indentation with jam, using 1/4 to 1/2 teaspoon per cookie.
11

*This recipe makes about 5 dozen cookies.
12

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13

**This recipe brought to you courtesy of King Arthur Flour.
14

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