Tinfoil Chef

I don’t think I’ve ever had Raspberry and Lemon together in the same thing before but this sounds so good that I’m going to have to add it to my “I gotta try this soon” list.

As usual with cookies, get the oven going so that it will preheat to 350 degrees before getting started.

In a small bowl stir together 1/2 cup of raspberry jam or jelly and 1 tablespoon of raspberry liqueur and set it aside.

Then in a medium bowl combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, use a whisk to blend everything together.

In a large bowl use an electric mixer to beat 2 sticks of butter and 2/3 cup of sugar until it’s light and creamy. Beat in 2 egg yolks, a tablespoon each of lemon zest and lemon juice, and a teaspoon of vanilla. Add the flour mixture in two steps and beat the mixture until moist clumps form, then gather dough together into a single ball.

Pinch off pieces of dough and form them into 1 inch balls. Put them on lightly buttered baking sheets, spaced about an inch apart.

Next either flour your index finger or use a 1/2 teaspoon measuring spoon to make little depressions in the center of each dough ball. Fill the indentations with about a 1/2 teaspoon of the jam mixture. Bake until they’re golden brown (about 20 minutes) and then transfer the cookies to wire racks to cool.

1/2 cup of raspberry jam or jelly
1 tablespoon of raspberry liqueur
2 1/4 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
2 sticks of room temperature butter
2/3 cup of sugar
2 large egg yolks
1 tablespoon of finely grated lemon zest
1 tablespoon of lemon juice
1 teaspoon of pure vanilla extract

Technorati Tags: raspberry lemon cookies, christmas cookies, christmas cookie recipe

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