Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
Food styling and photo by Orange Piggy © Sarah Phillips
Buttery lemon thumbprint cookies, filled with raspberry jam are always in style. They make a wonderful holiday gift. You can also fill the cookies after baking with buttercream. Omit the raspberry jam, and simply make a small batch with 1/4 cup shortening, 1/4 cup butter, a pinch of salt, about 2 cups of powdered sugar and a little milk to soften the consistency. With a pastry bag and an open star tube, pipe a little rosette on top of the cooled cookie. Sprinkle with "jimmies" or nonpareils. We also have a recipe for Raspberry Almond Thumbprint Cookies.
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