Emeril's Raspberry Lemon Thumbprint Cookies

Recipe by Juenessa
READY IN: 55mins




  • 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.