Description
These lemon raspberry thumbprint cookies combine a buttery base with a tangy raspberry filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until smooth.
- Add flour, cornstarch, lemon zest, and salt. Mix until combined.
- Form dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- Fill the indentations with raspberry jam.
- Bake for 12-15 minutes until lightly golden.
- Allow to cool before serving.
Notes
- Store in an airtight container.
- Use fresh raspberries for a more intense flavor.
- Adjust the amount of lemon zest to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: lemon raspberry thumbprint cookies