Submitted by Judy on Mon, 12/05/2011 - 22:33
Lemon-Raspberry Thumbprint Cookies
A delicious, tangy surprise twist on an old holiday standard. Pretty AND easy--who doesn't love that? Be sure to invite children to help with these--I find they are expert thumb-hole makers!
• 2 c. Cooqi Multi-Purpose Flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 1 c. butter, softened (or organic palm shortening)
• 2/3 c. sugar
• 2 egg yolks
--OR--
1 T freshly ground flax, mixed with 3 T lukewarm water
• 1 T lemon juice
• 1 T finely grated lemon zest (optional)
• 1/2 tsp. lemon extract
• 1/2 c. raspberry jam
Preheat oven to 350 and spray a cookie sheet with spray oil, or line with parchment.
Combine flour, baking powder, and salt in a medium bowl and set aside. In bowl of stand mixer mix butter and sugar until blended but not creamed. Add egg yolks or flax-water mixture, lemon juice, lemon extract, and lemon zest if using, and mix. Add dry ingredients and mix on low speed until all ingredients are well blended and batter is smooth. Cover batter and place in refrigerator to chill for ½ hour.
Shape chilled batter into 1-inch balls and place two inches apart on cookie sheet. Press each ball with your thumb to make an indentation. Spoon ¼ tsp jam into each indentation, being careful not to overfill the holes. Bake at 350 for 12-14 minutes, until edges are lightly golden. Cool on a wire rack.
Variation: dip cookie dough balls in beaten egg white and roll in finely chopped walnuts or pecans before pressing and filling.