Lemon Raspberry Thumbprint Cookies

• Vegetarian

• Produce

  • 1 tbsp Lemon rind

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Raspberry jam

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 tsp Almond flavoring
  • 1 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Milk or cream

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 tablespoon grated lemon rind
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 large egg
• 2 3/4 cups all-purpose flour
• 1/2 cup raspberry jam
• 1 cup powdered sugar
• 1 teaspoon almond flavoring
• 1-2 tablespoons milk or cream

Directions

• Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
• Beat the butter, sugar, lemon rind, vanilla, and salt together until very light. Add in the egg and mix well.
• Stir in the flour until well blended.
• Using a cookie scoop, place cookies onto the baking sheets about 2 inches apart. If you wish, roll the cookie dough in your palms until smooth, then use your fingertip (for smaller cookies) or thumb (for larger cookies) to put an indentation into the center of each.
• Bake for 12 to 14 minutes. Remove from the oven and let cool for 5 minutes before moving from baking sheet to cookie rack. Cool completely.
• Fill each cookie indentation with raspberry jam, using about 1/4 teaspoon for smaller cookies or 1/2 teaspoon for larger cookies.
• In a small bowl, stir together all ingredients. Adjust amount of milk or cream depending on desired consistency.