Lemon Raspberry Thumbprint Shortbread Cookies
These cookies are not the best looking ones, but they were made with love and that’s all that matters. Well, and they are pretty tasty too.
Sometimes we get so caught up with “how” things look, that we forget that even if we don’t get it to be perfect, the “why” behind it is what really matters.
Most of the time just a few quick drafted words, a little act of service, or a not very good looking bake good will just do.
Lemon Raspberry Thumbprint Shortbread Cookies
- Preheat oven to 350°F.
- In a large bowl using a stand or electric mixer, beat 1 cup cubed butter and 2/3 cup of sugar until creamy. Beat in 1/2 TBSP of lemon juice, zest of 1 lemon and pinch of salt. Add 2 1/4 cup unbleached all purpose flour and beat until mixture comes together into moist dough.
- Form 1 inch balls with dough and place on a cookie sheet lined with parchment. Use your index finger of measuring spoon to make a small indentation in each cookie.
- Fill each cookie with about 1/2 tsp raspberry jam.
- Freeze for 10 minutes and then bake for about 15 minutes.
- Allow cookies to and jam to set for about 20 minutes before eating.
aww, these made me smile so much. i will always have a soft spot for thumbprint cookies. as a kid, my very first cookbook was an “abc” cookbook and jelly thumbprint cookies were for the letter “j”. my sister and i made these all the time for our little tea parties. they were my favorites. :) :)