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."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Allison 333 photo by Allison 333
photo by Allison 333 photo by Allison 333
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
36-48 cookies




  • 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.

Questions & Replies

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  1. Phoedabee
    My cookies spread and flattened while baking. Why? They don’t look like everyone else’s. How do I prevent that? But they tasted fine.


  1. Allison 333
    I made these several years ago and loved them- Made them today but since I didn't have Chambord or kirsch I used a tbsp of fresh lemon juice in the seedless raspberry preserves which I think I prefer as the acid makes it a less sweet than the liquor. I did not refrigerate my dough and had no issues handling and it also prevents cracking when you do not refrigerate it. I also keep the sheets on the preheated oven range top as I am shaping and filling - the little warmth also helps keep the dough smooth and prevents cracking. Using the 1/2 tsp spoon backing as suggested made lovely indentations and no flour necessary. The recipe made exactly 48. As for baking time, I know my oven is calibrated correctly so cooking time (and I am in the Baltimore area at sea level) was 14 minutes. 15 browned the bottom edges a bit too much for me. I would not recommend buttering the cookie sheet/pan, which can lead to more and premature browning. Parchment paper or good non-stick cookie sheets. I have two cookie sheets from Ikea that worked fabulously. Going to make more tomorrow with Blackberry preserves! Yum!
  2. Lisa B.
    Thank you for posting your recipe. I lost my mothers recipe over the years. I am excited to make them. They sound wonderful. happy holidays.
  3. summerg514
    I make these every Christmas and my family and co-workers love them! <br/><br/>@Marianneee - You don't have to omit the alcohol! Just buy an airplane bottle of Chambord--that's what I do, and it's enough for three batches of cookies.
  4. Marianneee
    These are addicting! I omitted the alcohol because I didn't want to buy a bottle for 1 TB. These cookies were so amazing I might try the alcohol after all just in case they are even better.
  5. SarasotaCook
    This is short simple quick review.<br/>Very easy, not too sweet which I loved, but just enough. Turned out wonderful. I'm not much of a sweets person, but these were excellent. Thx for a great little recipe


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