Thumbprint Cookies are a classic holiday cookie. They're good any time, really, but are associated with the holidays. My neighbor, Carole Richter, brought over a box of goodies during the holidays once. There were four of these thumbprint cookies. I barely got a taste. After Carole described how they were made, my husband inhaled them. Also in the box were Chocolate Pixies Cookies, and Cinnamon Sugared Pecans.

A few days later Carole brought over a plate full of just Raspberry Lemon Thumbprint Cookies. I got my share of that batch!

Raspberry Lemon Thumbprint Cookies


Preheat oven to 350°

Lightly butter cookie sheets, or line them with parchment paper

1/2 c raspberry jam
1 T Chambord or kirsch
2 1/4 c flour
1 tsp baking powder
1/4 tsp salt
2 sticks (1 c) butter, at room temperature
2/3 c sugar
2 large egg yolks
1 T finely grated lemon zest
1 T fresh lemon juice
1 tsp vanilla extract

1. In a small bowl, combine jam and Chambord. Stir to combine.
2. In a medium bowl, combine the flour, baking powder, and salt, and whisk to blend.
3. In a large bowl, using an electric mixer, beat the butter and sugar until light and creamy.
4. Beat in the egg yolks, lemon zest, lemon juice and vanilla.
5. Add the flour mixture in 2 additions and beat just until moist clumps form.
Gather the dough together into a ball.
6. Pinch off pieces of the dough and form them into 1-inch balls.
7. 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. If the dough is too sticky, dip the back of the measuring spoon in flour and then indent.
8. 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.