Raspberry Lemon Thumbprint Cookies

Recipe courtesy of Mrs.cbcg

Yield: 4 dozen

[I also make this recipe with Apricot jelly instead of Raspberry jelly,
omitting the Chambord.]

• 1/2 cup raspberry jam or jelly
• 1 tablespoon Chambord or kirsch
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks (1 cup) butter, at room temperature
• 2/3 cup sugar
• 2 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine.
In a medium bowl, combine the flour, baking powder, and salt and whisk to
blend.

In a large bowl using an electric mixer, beat the butter and sugar until
light and creamy. Beat in the egg yolks, lemon zest, lemon juice and
vanilla. Add the flour mixture in 2 additions and beat just until moist
clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1-inch balls. 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. 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.