Lemony Jam Thumbprints
Author: Emily Paster
Recipe type: Dessert
Cook time:
Total time:
Serves: 3 dozen cookies
- 1 cup butter, softened
- 1 cup sugar
- 2 egg yolks at room temperature
- 1 tsp. vanilla extract
- 1 TB each lemon zest and freshly squeezed lemon juice
- 2 ¼ cups all-purpose flour
- 1 tsp. baking powder
- Pinch salt
- 8 oz. jam, such as blackberry or raspberry, preferably homemade
- Mix together dry ingredients in a small bowl and set aside.
- Cream butter and sugar until light and fluffy.
- Add egg yolks one at a time.
- Add vanilla extract, lemon juice and lemon zest and combine.
- Gradually add dry ingredients and mix until dough comes together.
- Gather dough into a ball and chill for at least four hours or overnight.
- To bake the cookies, preheat oven to 375.
- Shape small pieces of dough into balls approximately 1” around and place on lined cookie sheet, approximately 1” apart.
- Make a small indentation in each cookie with your thumb.
- Using a small spoon, fill the indentation with jam.
- Bake 20 minutes or until the cookies are golden brown.
- Cool on a rack and store in an airtight container.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/12/03/cookie-exchange-lemony-jam-thumbprints/
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