Desserts/lemon raspberry thumb prints
Makes: 2 1/2 - 5 dozen cookies
Active Time: 30 minutes
Total Time: 30 minutes + 14 minutes/batch
From: King Arthur Flour
Ingredients
2 sticks unsalted butter
1 cup sugar
1 tbsp. grated lemon rind or 1 tsp. lemon oil
1 tsp. vanilla
1/2 tsp. salt
1 large egg
2 3/4 cup flour
1/2 cup raspberry jam
Directions
Step 1
Preheat oven to 350. Lightly grease 2 baking sheets or line with parchment.
Step 2
In a large bowl beat the butter, sugar, lemon, vanilla, salt until very light. Beat in the egg. Add flour, stirring until well blended.
Step 3
Use a level tsp or tbsp scoop for each cookie. Scoop cookies onto baking sheet leaving 2 inches between each. Use your fingertip for smaller cookies or thumb for larger cookies to make an indentation in each one.
Step 4
Bake the cookies for 12-14 minutes. Remove them from the oven. Let them cool about 5 minutes to firm up and then move them to a rack to complete cooling.
Step 5
Once the cookies are cool, fill the indentation with raspberry jam, using about 1/4 tsp. for each tsp scoop cookie or 1/2 tsp. for each tbsp. scoop cookie.
