Beschreibung
Lemon raspberry thumbprint cookies are soft, buttery cookies filled with tart raspberry jam and brightened with lemon zest.
Zutaten
Skala
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup raspberry jam
Anweisungen
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs and vanilla, mixing well.
- In a separate bowl, combine flour, salt, and lemon zest.
- Gradually add dry ingredients to the wet mixture.
- Chill dough for 30 minutes.
- Roll dough into balls and place on a baking sheet.
- Make an indent in the center of each ball with your thumb.
- Fill each indent with raspberry jam.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let cool on a wire rack.
Notes
- Chill dough to prevent spreading.
- Use fresh lemon zest for best flavor.
- Experiment with different jams if desired.
- Prep Time: 30 minutes
- Kochen Zeit: 15 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 cookie
- Kalorien: 120
- Zucker: 8g
- Natrium: 50mg
- Fett: 6g
- Gesättigte Fettsäuren: 4g
- Ungesättigte Fette: 2g
- Trans Fat: 0g
- Kohlenhydrate: 15g
- Faser: 0g
- Protein: 1g
- Cholesterin: 25mg
Keywords: lemon raspberry thumbprint cookies