Emeril'S Raspberry Lemon Thumbprint Cookies

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Lightly butter 2 large baking sheets.

3. 3

   In a small bowl, combine the jam and Chambord.

4. 4

   Stir to combine.

5. 5

   In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.

6. 6

   In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.

7. 7

   Beat in the egg yolks, lemon zest, lemon juice and vanilla.

8. 8

   Add the flour mixture in 2 additions and beat just until moist clumps form.

9. 9

   Gather the dough together into a ball.

10. 10

    Pinch off the dough to form 1-inch balls.

11. 11

    Place on the prepared baking sheets, spacing 1-inch apart.

12. 12

    Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.

13. 13

    Fill each indentation with nearly 1/2 teaspoon of the jam mixture.

14. 14

    Bake until golden brown, about 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).

15. 15

    Transfer the cookies to wire racks to cool completely.

* Per serving · 4 servings · Values may vary.

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