” I want a cookie…”
Generally speaking, those four words don’t usually raise shrieks of alarms in your head. But, then again… you don’t live up on the hill here at Turtle Creek; where everything tasty is filled with things that are taboo – and the list of things we can’t eat grows like that Creeping Charlie out in the garden.
But, I do my best to make life here a little less sucky.
I decided to try and make homemade cookies… something I’m not particularly good at.
And since 100% of the really good cookies have butter – it’s not been something very high on my list… You know, since lard cookies taste like crap.
Thankfully, one day when I was griping about the lack of good butter options for the severely lactose intolerant, someone (I’m sorry, I really don’t remember who pointed me in the right direction) asked if I had ever tried Cultured Butter. For those of you not in the know, Cultured Butter is Fresh cream butter to which lactic acid cultures have been added for the development of a particular flavor. Interestingly enough, that process renders the butter very lactose reduced! As in, Jane can eat it and suffer none of the 9 hours writhing on the floor feeling like something from Alien trying to claw … well, you get the picture.
Since we’re both lemon fiends, I thought a nice, buttery, lemon cookie would hit the spot and scratch that nagging cookie itch. And, I could put that cultured butter to the test as well.
The Recipe isn’t mine. I did a quick search and rolled around to these Lemon ~ Raspberry Thumbprint Cookies from Emeril LaGasse courtesy of the Food Network.
I have to tell ya… I’m stoked because they were terribly easy. Jane was elated I made cookies. I was beaming because they are one of the best cookies I’ve ever eaten…
but then again…
It’s lemon – and you know how I feel about that.
Lemon ~ Raspberry Thumbprint Cookies
Original Recipe by Emeril Lagasse – by way of the Food Network
Makes 4 Dozen
1/2 Cup Seedless Raspberry Jam
1 Tablespoon Chambord (or no-name Raspberry Liquer)
2 1/4 Cups AP Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Stick Vermont Cultured Butter (That’s 1 Cup of the Cultured – 2 Sticks of Regular Butter)
2/3 Cup Sugar
2 Egg Yolks from LARGE Eggs
1 1/2 Tablespoons Lemon Zest
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Vanilla Extract
Tools of the Trade
Stand Mixer with Paddle
2 Full Sized Cookie Sheets
Preheat the oven to 350 degrees. Line the Baking Sheets with Parchment Paper.
In a small bowl, combine the jam and Chambord. Stir to combine. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
In a large bowl using the stand mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball. Wrap the ball in plastic wrap and chill for 30 minutes.
Pinch off the dough to form 1-inch balls. Place on the prepared cookie sheets, placing them 1-inch apart. Use your floured thumb and make depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 16 to 20 minutes.
Transfer the cookies to wire racks to cool completely.