Nancy Bowen

Raspberry-Lemon Thumbprint Cookies

1/2 C raspberry jam (seedless)
1 T raspberry liqueur
2-1/4 C AP flour
1 tsp. baking powder
1/4 tsp. salt
1 C unsalted butter -- room temp.
2/3 C sugar
2 large egg yolks
1 T finely grated lemon peel
1 T fresh lemon juice
1 tsp. vanilla
4 ounces white chocolate, melted

Preheat oven to 350. Mix jam and liqueur in small bowl. In med. bowl, whisk dry ingredients. In large bowl, beat butter and sugar on med. for about 3 min. until fluffy.

Add yolks, lemon peel and juice, and vanilla; beat to combine. Gradually add flour mixture until moist clumps form.

Gather dough into ball. Pinch off dough and roll into 1-inch balls. Roll in sugar and arrange 1 inch apart on cookie sheets; make indentation in center of each using floured index finger. (At this point, I like to cover with plastic and refrigerate for a few hours or overnight if time.)

Fill each with scant 1/2 tsp. jam mixture. Bake 20 minutes or until golden. Cool completely. Drizzle with melted white chocolate. Let set.

Store cookies in airtight container layered with waxed paper in freezer up to 1 month. Makes about 4 dozen cookies.

They are sooooo good and easy to make! Try them! They impress people!