Thumbprints (Lemon-Raspberry)

  • Author: Meagan


Thumbprints are everywhere and I have a stack of different versions that I wanted to try – Ina Garten’s and The New York Times to name a couple.  They’re all pretty similar however so you can dress up these ones from King Arthur Flour any way you please.  I chose this recipe simply because it was the most straight forward (and the fact that they were lemon was an added bonus) – enjoy!



1 c. butter, softened AND 1 c. sugar

1 T. lemon zest AND 1 t. vanilla AND 1/2 t. salt

1 egg

2 1/4 c. flour (you may need a little more)

1/2 c. raspberry jam or jelly


Preheat the oven to 350 and line 1 or 2 baking sheets with parchment.  Using your electric mixer, beat together the butter, sugar, zest, vanilla and salt for a few minutes until the mix is fluffy, then beat in the egg.  Add the flour and mix on low until well blended, if the dough is too soft, add a bit more flour but do so in small increments.  The original recipe called for 2 3/4 cups of flour, and every other recipe I researched called for varying amounts so if you need to, roll a little ball of dough to make sure it stays together.  The balls should be quite firm without being too soft.

Weigh the dough to make yourself 20 gram cookie balls – at this size, you should get between 3 and 4 dozen cookies.  Set the balls onto the baking sheet about 2 inches apart and make a small indent in the center – I found the end of my honey stick to be a good size.  Bake for 12 minutes, remove them from the oven and re-press the indent, then leave the cookies on the baking sheet to set and firm up for about 5 minutes before removing them to a rack to cool completely.  The cookies can be filled at any point with a 1/4 to a 1/2 teaspoon of jam, but only if they’re going to get eaten that day.  These freeze really well, as long as they aren’t filled.



From Meagan's Kitchen

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