Raspberry Lemon Thumbprint Cookies - Tilted Forum Project Discussion Community

Blackthorn · 10-06-2004, 07:59 PM

I made these tonight and they turned out to be VERY good. This recipe is courtesy of Emeril Legase.

Raspberry Lemon Thumbprint Cookies

1/2...cup raspberry jam or jelly
1......tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1.....teaspoon baking powder
1/4..teaspoon salt
2.....sticks (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

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.

KinkyKiwi · 10-24-2004, 05:03 PM

ohh that sounds devine..are they like jelly cookies..ya know the cute little ones every bakery has with teh little dot of red jelly in teh middle ..all sweet and crumbly..or are they more like flaky? and have you tried them with other types of fruit?

10-06-2004, 07:59 PM	#1 (permalink)
Blackthorn Beware the Mad Irish Location: Wish I was on the N17...	Raspberry Lemon Thumbprint Cookies I made these tonight and they turned out to be VERY good. This recipe is courtesy of Emeril Legase. Raspberry Lemon Thumbprint Cookies 1/2...cup raspberry jam or jelly 1......tablespoon Chambord or kirsch 2 1/4 cups all-purpose flour 1.....teaspoon baking powder 1/4..teaspoon salt 2.....sticks (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 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. __________________ What are you willing to give up in order to get what you want?

10-24-2004, 05:03 PM	#2 (permalink)
KinkyKiwi "Without the fuzz" Location: ..too close for comfort..	ohh that sounds devine..are they like jelly cookies..ya know the cute little ones every bakery has with teh little dot of red jelly in teh middle ..all sweet and crumbly..or are they more like flaky? and have you tried them with other types of fruit? __________________ Some mornings, it's just not worth chewing through the leather straps. Play with each other. Play with yourselves. Just don't play with the squirrels, they bite.