Before I tried out this recipe I had never made thumbprint cookies before. Full disclosure: I really expected the jam center to melt and run all over the baking sheet in a delicious but sticky mess. Luckily that didn't happen–the raspberry preserves stayed exactly where I put them prior to the cookies' time in the hot oven. I love their combination of lemony tartness with a sweet fruit filling. It's bright and delicate, perfect for springtime baked good.

What do you think? Do you still bake when the weather gets warm? What's your favorite homemade spring treat?

 

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Ingredients:

 

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp salt

1 cup sugar

3/4 cup vegetable oil

2 eggs

1 tsp vanilla

Raspberry jam

Powdered sugar 

Lemon juice

 

Preparation:

 

1. Preheat oven to 375 degrees.

2. Sift together the flour, baking powder, and salt.

3. Combine sugar with oil. Add eggs and vanilla to this mixture, beating well.

4. Add the flour mixture all at once and beat. With floured hands, shape the dough into 1/2 inch balls. Flatten and use one finger to make a depression in the resulting disk. Fill the depressions with about a 1/2 teaspoon of jam. 

4. Bake for about 10 minutes on a greased cookie sheet (check to prevent browning).

5. Allow cookies to cool. Drizzle with lemon glaze (about 1 1/2 cups powdered sugar mixed with 3 tablespoons lemon juice, or until desired consistency is reached).