You will definitely NOT regret making these Easy Raspberry Thumping Cookies with Lemon Icing! Previously, my blogging buddy, Leigh Anne, shared one of her recipes with me, Jam Diagonals. Normally, I would look past any cookie that was fruity (as opposed to chocolaty), but after seeing several people rave about them, I was like…why not?? And, I’m SOOOOO insanely glad that I tried them. I love how the cookie part just crumbles instantly in your mouth, and the jam paired with a lemon icing is so nummy. I ate these for breakfast, lunch, and dinner for two days in a row!
Easy Raspberry Thumbprint Cookies with Lemon Icing
So, Leigh Anne’s version is a bar, cut into diagonal pieces. When I did it like that…mine looked sloppy. Nothing like hers (lovely). I couldn’t bring myself to take a picture of. But, I loved them enough to figure out a shape that would do them justice when I made them. Introducing, Jam Rounds, or Easy Raspberry Thumbprint Cookies with Lemon Icing, if you prefer a mouthful of words, just like a mouthful of cookies. 🙂
I tried these cookies with several different flavors of jam and jelly. Strawberry jelly was too sweet, peach jam didn’t work with the lemon icing, raspberry was perfect.Oh, and I tripled the recipe…if you’re making cookies, you might as well make enough to share (or eat for every meal for the next 2 days.)
Really, the only tip you need is to make sure you fill your indentation with plenty of jam! I didn’t realize that the cookies would spread like it did, and once they were baked, I wished there was more jam!
Trust me on this…more jam.
You’re done! Invite me over if you make them 🙂
Raspberry Jam Cookies with Lemon Icing
Raspberry Jam Rounds With Lemon Icing ~ Love This Cookie!
- 1 1/2 cups butter
- 3/4 cup sugar
- 3 tsp. vanilla
- 1/4 tsp. salt
- 3 3/4 cups flour
- raspberry jam
- 3 1/2 to 4 cups powdered sugar
- 12 tsp. lemon juice
Heat oven to 350 degrees.
Cream the butter, sugar, salt, and vanilla in a mixer.
Slowly add the flour and mix well.
Roll the dough into small balls and place on a parchment lined cookie sheet.
Press your finger, gently, in the middle of the ball to flatten and leave an indentation in the middle, to be a "pocket" for the jam.
Fill each pocket with a dollop of jam. Remember, the cookies will spread a bit, so extra jam is good, so that it will spread too 🙂
Bake for about 15 - 18 minutes, or until you see a slight hint of golden color on the cookie. Remove from oven and let cool.
Meanwhile, mix the powdered sugar and lemon juice to make the icing.
Using a pastry bag, squiggle the frosting across the tops of the cookies.
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