It's that time of year again. Christmas cookie time. The baking has commenced and I wish I could say that it is going swimmingly. It's not. I have had to call the mommy christmas cookie helpline twice already...and it's only the 18th. Sigh.
The past two years I have made a jam thumbprint cookie form a Emeril recipe. The cookie itself is flavored with lemon zest and juice, and the filling is homemade raspberry jam. They are amazing, and probably in my top three favorite christmas cookies ever. They were super easy to make, and turned out quite pretty looking. You would think by now I could make these with my eyes closed, but this year they just didn't go well. Instead of cute little perfectly round cookies, with a dot of jam in the center, they spread into large flat discs with jam oozing out over the sides.
Luckily they still tasted fantastic.
There is a reason I usually stick to savory foods, I kind of suck at baking. Although I suppose there could be worse things to have to practice eh?
Besides the slight mishap (maybe I need to turn down the heat in my kitchen, who knows) these cookies are absolutely delicious. They aren't super sweet, which is probably why I enjoy them so much. Now the trick is just not eating them all before Christmas gets here...
Lemon Raspberry Thumbprint Cookies
Recipe from Emeril Lagasse on foodnetwork.com
1/2 cup raspberry jam (preferably homemade, but if you aren't lucky enough to have a mom that sends you multiple jars each summer, store bought is fine)
1 tablespoon chambord or kirsch (I didn't use any this time, but I have used triple sec and creme de cassis before, any berry or citrus liqueur that you have on hand will work, I recommend NOT skipping this ingredient, it adds some nice oomph to the cookie)
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a small bowl, mix the jam and whatever liqueur you are using. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl cream the butter and sugar together with hand mixer (or if you have a stand mixer do it in there. Also, if you have a stand mixer, I am jealous of you) until light and creamy. Add the egg yolks, lemon zest, lemon juice, and vanilla and beat to combine.
In two additions, add the dry ingredient mixture and beat just until wet clumps form.
Then using your hands, gather the dough together in a ball.
Divide the dough into 4 equal parts and form 12 1-inch balls out of each of those parts. Place balls on parchment paper or silicone mat lined baking sheets, leaving 1 inch space in between each cookie.
Using a 1 teaspoon measuring spoon (a melon baller works if you have weird square shaped measuring spoons like me) make a small indent into the top of each cookie.
Fill each indent with about 1/2 teaspoon of the jam mixture.
Bake until golden brown, about 20 minutes. Let cool on baking sheets for just a few minutes, then transfer to cooling rack.
More cookie shenanigans to come, don't worry.