How do I make rasberry/lemon thumb print cookie?

Question by Jasmine M: How do I make rasberry/lemon thumb print cookie?
because holidays are coming up, and for llike the past couple of years I’ve been making cheesecakes and everyone wants a change. And somebody gave me an idea for thumb print cookies, so anybody konw any recipes you’d liek to share?

Best answer:

Answer by theBomb
the rasberry lemon cookies are probably from Essence of Emeril–see foodnetwork.com for the recipe. Here is another kind from that same site:
Butter and Jam Thumbprints From Food Network Kitchens

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.
Find more recipes from 12 Days of Cookies past.

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  1. ferretsrcrunchy says:

    A great way of incorporating those flavors would be by using any generic shortbread recipe for 2 dozen cookies, and adding 1 tbsp of lemon zest and 2 tbsp of lemon juice to the dough.

    Take the dough and form it into a log about the width you want the cookie to be. Roll this log in regular granulated or coarse sugar (you can color this with 1-2 drops of coloring, if you desire). Refrigerate the log for easy cutting later on.

    As for the raspberry jam, it would be a good idea if you could find a good thick jam (it should not be watery). If you have any jam or find some that is a little too thin, you can always reduce it over the stove at a low temperature until it’s to your liking.

    Slice the shortbread log at approximately 1/2 of an inch thickness. Arrange them on a parchment lined baking sheet and make indentations with a thumb, or what I find makes a nice deep uniform well is a the end of a large wooden spoon, or the end of a nicely rounded handle of a spatula or whisk (such as the oxo good grips series). If you’re not familiar with parchment cones, you can fill a small plastic bag with the jam, cut a small hole in a corner and fill the cookies with jam. Be generous, but don’t overfill them!

    If you mean lemon as a seperate component, you can use any lemon curd recipe as a filler as well. This works out nicely, and if you want you can top the curd with a dollop of meringue for a nice touch. With a tiny sprig of mint, these make very elegant lemon meringue cookies and are always a huge hit.

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