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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