Emeril's Raspberry Lemon Thumbprint Cookies

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.

• Ready In: 55 mins
• Yields: 36-48 cookies

Ingredients

• 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

1. Preheat the oven to 350 degrees F.
2. Lightly butter 2 large baking sheets.
3. In a small bowl, combine the jam and Chambord.
4. Stir to combine.
5. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
6. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.
7. Beat in the egg yolks, lemon zest, lemon juice and vanilla.
8. Add the flour mixture in 2 additions and beat just until moist clumps form.
9. Gather the dough together into a ball.
10. Pinch off the dough to form 1-inch balls.
11. Place on the prepared baking sheets, spacing 1-inch apart.
12. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
13. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
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. Transfer the cookies to wire racks to cool completely.