Raspberry Peach Thumbprint Lemon Cookies
Hello hello! About time I updated, right? Sorry for being MIA for most of the summer, but taking biochemistry online plus limited internet access plus a malfunctioning computer have really put a damper on my groove. Even though it's no longer summer according to the school calendar, the weather and the produce still feel as good as summer to me!
During my last visit to the Union Square Greenmarket, I bought a few too many peaches and few too many boxes of raspberries. So what do I do with a new blender and extra fruit? Make cookies of course! As I have mentioned numerous times before, I am the worst at baking. But that doesn't mean that I don't try and that my goods don't come out edible. They may look a little rough, but they're still plenty delicious.
Raspberry Peach Thumbprint Lemon Cookies
Dough:
1 1/4 cup all- purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/4 tsp salt
16oz butter at room temperature (I used a butter, canola oil, olive oil blend spread)*
2/3 cup brown sugar
2 large egg yolks
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
Preserve:
Large handful of raspberries
1 small peach, pitted and sliced
2-3 tbsp brown sugar
*Next time I'm going to try using coconut oil
1. Preheat the oven to 350F and lightly butter 2 large baking sheets.
2. In a mixing bowl, combine flour, baking powder, and salt. Whisk well.
3. In a separate bowl, use an electric mixer (or a food processor because I don't own a mixer) to beat the butter and sugar until creamy. Beat in the egg yolks, lemon zest, lemon juice, and vanilla.
4. Fold in the flour mixture and gather the dough in a ball. Set aside to start on the preserve!
5. Place raspberries, peach, slices, and a tablespoon of sugar in the blender.
6. Blend at a low speed until there are no visible chunks. Add additional sugar to taste.
7. Pinch off 1-inch balls from the dough (about 1 tbsp worth of dough) and place on the baking sheet, spacing about 1-inch apart.
8. Use a 1/2 tsp measuring spoon to form indents onto each of balls.
9. Fill each of the cookies with about a 1/2 tsp on raspberry peach preserve.
10. Bake until golden brown or about 20 minutes. Cool before serving.
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| The cookies served with a cantaloupe and ginger smoothie |
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| Look at how creamy that is! |
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| Who doesn't love a full cookies jar? |
Raspberry Peach Thumbprint Lemon Cookies
Dough:
1 1/4 cup all- purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/4 tsp salt
16oz butter at room temperature (I used a butter, canola oil, olive oil blend spread)*
2/3 cup brown sugar
2 large egg yolks
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
Preserve:
Large handful of raspberries
1 small peach, pitted and sliced
2-3 tbsp brown sugar
*Next time I'm going to try using coconut oil
1. Preheat the oven to 350F and lightly butter 2 large baking sheets.
2. In a mixing bowl, combine flour, baking powder, and salt. Whisk well.
3. In a separate bowl, use an electric mixer (or a food processor because I don't own a mixer) to beat the butter and sugar until creamy. Beat in the egg yolks, lemon zest, lemon juice, and vanilla.
4. Fold in the flour mixture and gather the dough in a ball. Set aside to start on the preserve!
5. Place raspberries, peach, slices, and a tablespoon of sugar in the blender.
6. Blend at a low speed until there are no visible chunks. Add additional sugar to taste.
7. Pinch off 1-inch balls from the dough (about 1 tbsp worth of dough) and place on the baking sheet, spacing about 1-inch apart.
8. Use a 1/2 tsp measuring spoon to form indents onto each of balls.
9. Fill each of the cookies with about a 1/2 tsp on raspberry peach preserve.
10. Bake until golden brown or about 20 minutes. Cool before serving.
