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

6 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.
    Enjoy.
    CL

  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.

Leave a Reply

Your email address will not be published.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

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>