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.
- 118.29 ml raspberry jam or 118.29 ml jelly
- 14.79 ml Chambord raspberry liquor or 14.79 ml kirsch
- 532.32 ml all-purpose flour
- 4.92 ml baking powder
- 1.23 ml salt
- 236.59 ml butter, at room temperature
- 158.51 ml sugar
- 2 large egg yolks
- 14.79 ml finely grated lemon zest
- 14.79 ml fresh lemon juice
- 4.92 ml 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.