Raspberry-lemon thumbprint cookies

Ingredients

• •1/2 cup raspberry jam or jelly
• •1 tablespoon Chambord or kirsch
• •2 1/4 cup all-purpose flour
• •1 teaspoon baking powder
• •1/4 teaspoon salt
• •1 cup butter, at room temperature
• •2/3 cup sugar
• •2 egg yolks
• •1 tablespoon lemon zest
• •1 tablespoon lemon juice
• •1 teaspoon pure vanilla extract

Steps

1. 1Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
2. 2In a small bowl, combine the jam and Chambord. Stir to combine.
3. 3In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
4. 4In 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.
5. 5Pinch 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 20 minutes.
6. 6Transfer the cookies to wire racks to cool completely.