Lemon Raspberry Thumbprints

How has it been a whole year since I strapped a little baby on my chest and baked cookies for Santa on Christmas Eve with her? I had hoped it would be the beginning of a small tradition, and luckily we're now 2 for 2! It's so fun to begin traditions and keep them going. My husband and I were married December 1, 2007, and just celebrated our 5th anniversary. We've kept up the tradition of buying each other an ornament for our tree every year, and now we've even added picking one out for Violet! I was a little worried about the tree this year with a toddler in full force (she's got the nickname Hurricane Violet), but so far it's still standing!

I found this children's apron for her at World Market, it's a little big, but over the years she'll grow into it nicely! She did get a little distracted during the making of the cookies, but she happily ate the final product.

The final cookies we made this year were these raspberry lemon thumbprints. I've made many variations of thumbprints, and was looking for something new. I already had some raspberry jam on hand, and thought a fun way to make them pop would be lemon based cookie. On a whim, I decided to google the result and see what I could find (google is always the answer.) Sure enough, Emeril had a recipe that looked like a winner - and these were!

Raspberry Lemon Thumbprints

slightly adapted from Emeril Lagasse  

1/2 c. raspberry jam (seedless)

2 1/4 c. unbleached all purpose flour (I added an extra 1/4 c.)

1 tsp. baking powder

1/4 tsp. salt

2 sticks butter (1 c.) at room temperature

2/3 c. sugar

2 large egg yolks

1 tbsp. finely grated lemon zest

1 tbsp. fresh lemon juice

1 tsp. vanilla extract

In the bowl of a stand mixer, cream butter and sugar, mix until light and fluffy, about 2 minutes.

Add egg yolks, lemon zest, lemon juice and vanilla, beat until incorporated. Scrape down sides.

Add flour, baking powder and salt, mix until flour is absorbed and dough pulls from sides.

Scrape down and place in the refrigerator for 1 hour.

Preheat oven to 350*

Line a cookie sheet with parchment. 

Scoop tablespoons full of dough into palms, roll into a ball, place on cookie sheet about 3" apart.

Press down center.

Bake for 16-20 minutes, until golden brown and puffed.

Cool on cookie sheet for 2 minutes, then transfer to cooling rack.

Re-press center if necessary, then add 1/2 tsp. of jam to each center. 

Cool to room temperature, allow jam to set. 

Store in a cookie jar.