Friday, February 18, 2011

Sasha's Kitchen: Lemon Blackberry Thumbprint Cookies

Thumbprint cookies are easy to make, and always rewarding and delicious. They are so cute in that there is a thumbprint in the center of each cookie with your favorite flavor of jam or pie filling. They kind of remind me of hamentaschen with respect to how they taste, although they obviously look different.

I had received some of ShopRite's blackberry preserves awhile back as part of the ShopRite blog panel, Potluck, that I am involved with. I knew right away that they would be perfect for making thumbprint cookies, but it took me a bit of time to get around to it. The blackberry preserves for these cookies are perfect with a bit of lemon as a flavor combination, so in devising this recipe, I decided to add a bit of lemon zest and lemon juice to the cookie dough. This provided a subtle lemon flavor to the cookies that went just perfectly with the blackberry preserves.

Sasha's Lemon Blackberry Thumbprint Cookies
2 1/3 cups of flour
1 tsp baking powder
1 1/2 sticks of butter
3/4 cups of granulated sugar
2 eggs
1 1/2 tsp lemon zest, finely grated
1 tsp lemon juice
3/4 tsp vanilla extract
Blackberry preserves

To prepare these cookies, in the basin of a stand mixer, beat the butter and granulated sugar on medium high for about three minutes. Then, mix in the eggs, lemon juice, lemon zest and vanilla. The mixture may curdle slightly, but this is not a big deal, and I promise it will work out in the end. In a bowl, combine the baking powder and flour and beat into the mixture until it forms a dough.

Prepare two cookie sheets. Form the dough into small balls and press flat, but not too thin. Each should be about an inch in diameter.  Using your thumb, make an imprint or indent into the center of each cookie. Fill this indent with some of the blackberry jam - about half a teaspoon at the most. Only use enough to fill the indent and don't overdo it or it will not bake nicely.

Bake each sheet of cookies (this recipe makes about two dozen) one at a time in an oven preheated to 350 for 20 minutes. Allow to cook and enjoy!

1 comment:

  1. These look really yummy. I've recently found myself with a shelf full of random jams and jellies and have been contemplating how to use them. This recipe sounds like a winner! Thanks!


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