Raspberry Lemon Thumbprint Cookies

These cookies are probably one of my favorite types of cookies to eat, they remind me of shortbread cookies. I love love love shortbread cookies!! I also like anything lemon so these cookies pretty much take the cake.

Ingredients:
makes 4 dozen

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

Directions:

Preheat oven to 350 and lightly butter two cookie sheets. In other bowl combine jelly and Chambord and set a side. 

In another bowl combine flour, baking powder and and salt, wisk to combine.

Using your electric mixer combine butter and sugar until creamed. Add the eggs, lemon juice and zest and vanilla extract into the bowl and mix to combine. Add the flour mixture in two additions and beat until moist clumps form. 

Pinch off the dough to form 1-inch balls, place on your greased cookie sheets. 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, these cookies can actually take any where from 12-20 minutes to cook my suggestion is to keep an eye on them when the edges turn a nice brown color they are done, pull them out and let them cook you do not want the edges to be a dark brown because then they will be too done and they will fall apart. Let them cool on the cookie sheet.