Lemon Raspberry Thumbprint Cookies
Lemon Raspberry Thumbprint Cookies are a delightful treat that combines the sharp zest of lemon with the sweet-tart flavor of fresh raspberries, creating a cookie that is both simple to prepare and irresistible.
Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- ½ cup raspberry jam
- ½ teaspoon salt
- 1 egg yolk (optional for richness)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Mix in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add to the butter-sugar mixture, mixing until just combined.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Scoop out tablespoons of dough, roll into balls, and place on a baking sheet. Create a well in the center with your thumb.
- Spoon raspberry jam into each thumbprint.
- Bake for 12-15 minutes until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature butter for better blending. Don't skip the chilling step! Experiment with different fruit jams. For richer flavor, add a pinch of almond extract. Dust with powdered sugar before serving.