Recipe by Juenessa
These are easy to make and taste delicious. I liken them to a shortbread cookie. If you chill the dough for just a bit in the frig, it's much easier to handle.
- 1⁄2 cup raspberry jam or 1⁄2 cup jelly
- 1 tablespoon Chambord raspberry liquor or 1 tablespoon kirsch
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 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
Directions See How It's Made
- 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 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
- Transfer the cookies to wire racks to cool completely.