Lemon Raspberry Thumprint Cookies

Today on KUOW 94.9 FM at 1:00 PM.  Listen online too.   This fun cookie recipe isn’t a Cookus Interruptus video YET!  Here’s the recipe:

Lemon Raspberry Thumbprint Cookies

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

These delicious and fun-to-make cookies are perfect with afternoon tea.  Variations in flavor can be made by substituting different nuts and jams.  I love cherry preserves or blackberry jam too!

1 cup almonds, ground into meal
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 tablespoon lemon zest
½ teaspoon sea salt
10 tablespoons unsalted butter, melted
½ cup maple syrup
2 teaspoons almond extract
½ teaspoon lemon extract
Raspberry preserves (fruit-sweetened)

Preheat oven to 350 degrees F.  Grind almonds into a fine meal in a small grinder or blender.  Combine flour, almonds, baking powder, zest and salt in a mixing bowl; set aside.  In a separate bowl, mix butter, syrup, and extracts together.  Add wet ingredients to dry and mix well, kneading a little.  Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet.  Indent each cookie with your thumb or your child’s thumb and put ½ teaspoon preserves in the imprint.  Bake 15 minutes, until edges turn golden.

Preparation time: 30 minutes
Makes 24 cookies

7 thoughts on “Lemon Raspberry Thumprint Cookies

  1. I agree Eileen! I’ve done this with another recipe and really messed up the taste. I can’t wait for the answer so I can try this recipe! Yum!

  2. 1 cup almonds, ground into meal not 1 cup almond meal. You’ll end up with more than one cup once they’re ground.
    I made these yesterday and they’re quite tasty. If you make them small (like 1.5 inch wide) lessen the bake time by a few minutes.

  3. Ahh … thank you. Just in time for the weekend.

    Well, actually, now I have another thing to keep me up nights: 1 cup of whole almonds makes more than one cup of almond meal … ? It boggles, I tell you.

  4. I had not read the previous comments and I used 1 cup of almond meal. The cookies turned out wonderful. But I didn’t measure anything super carefully, so perhaps I compensated somehow. 😉 I love the idea of using finely ground nuts in cookies. I may try that with some more recipes.

  5. A-ha! You’ve made some modifications to this since I first got it. They look good. I love to make these with my kids. I always fall back on these when im baking for people with intolerances, since the GF flours seem to work so well. But now I’m going to try this lemony version. Mmmmmm

Leave a Reply

Your email address will not be published. Required fields are marked *