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Lemon-Raspberry Thumbprints

Author: Sue Gray

Lemon-Raspberry Thumbprints  Recipe

A pretty dollop of raspberry jam tops these buttery, lemon-scented treats. The result is a colorful and refreshing addition to your holiday cookie assortment.

At a glance

Prep
Bake
Total
Yield
2 1/2 dozen to 5 dozen cookies, depending on size
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
  2. In a large bowl, beat the butter, sugar, lemon rind or oil, vanilla, and salt until very light.
  3. Beat in the egg.
  4. Add the flour, stirring until well blended.
  5. Use a teaspoon cookie scoop (about 2 measuring teaspoons) or tablespoon cookie scoop (about 4 measuring teaspoons) of dough for each cookie. Scoop cookies onto the baking sheets, leaving 2” between them.
  6. Use your fingertip (for smaller cookies) or thumb (for larger cookies) to put an indentation into the center of each.
  7. Bake the cookies for 12 to 14 minutes. Remove them from the oven.
  8. Let the cookies cool for about 5 minutes to firm up, then move them to a rack to finish cooling.
  9. Once the cookies are cool, fill the indentation with raspberry jam, using about 1/4 teaspoon for each teaspoon-scoop cookie, or 1/2 teaspoon for each tablespoon-scoop cookie.
  10. Yield: 2 1/2 dozen to 5 dozen cookies, depending on size.

Nutrition Information

  • Serving Size 1 cookie (27g)
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 110
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 35mg
  • Total Carbohydrate 16g
  • Dietary Fiber 0g
  • Sugars 8g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.