Emeril's Raspberry Lemon Thumbprint Cookies

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• 1/2 cup raspberry jam or 1/2 cup jelly
• 1 tablespoon chambord raspberry liquor or 1 tablespoon kirsch
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 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

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 lightly butter 2 large baking sheets.
• 3 in a small bowl, combine the jam and chambord.
• 4 stir to combine.
• 5 in a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
• 6 in a large bowl using an electric mixer, beat the butter and sugar until light and creamy.
• 7 beat in the egg yolks, lemon zest, lemon juice and vanilla.
• 8 add the flour mixture in 2 additions and beat just until moist clumps form.
• 9 gather the dough together into a ball.
• 10 pinch off the dough to form 1-inch balls.
• 11 place on the prepared baking sheets, spacing 1-inch apart.
• 12 use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
• 13 fill each indentation with nearly 1/2 teaspoon of the jam mixture.
• 14 bake until golden brown, about 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
• 15 transfer the cookies to wire racks to cool completely.