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Here’s a delightful recipe for raspberry thumbprint cookies topped with a refreshing lemon glaze!
Raspberry Thumbprint Cookies with Lemon Glaze
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam (or your favorite jam)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until combined.
- Gradually add the flour and salt, mixing until just combined.
- Form the Cookies:
- Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet.
- Use your thumb or the back of a teaspoon to create a small indentation in the center of each ball.
- Add the Jam:
- Fill each indentation with a small amount of raspberry jam, being careful not to overfill.
- Bake:
- Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add lemon zest for extra flavor if desired. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Glaze the Cookies:
- Once the cookies are completely cool, drizzle the lemon glaze over the top of each cookie.
- Serve:
- Let the glaze set for a few minutes before serving. Enjoy your delicious raspberry thumbprint cookies!
Tips:
- These cookies can be stored in an airtight container for several days.
- Feel free to substitute the raspberry jam with other fruit preserves, like strawberry or apricot!
Enjoy your baking!