Raspberry Lemon Thumbprint Cookies

RASPBERRY LEMON THUMBPRINT COOKIES
MAKES 4 DOZEN COOKIES
1/2 cup raspberry jam or jelly
1 tablespoon raspberry liqueur, such as Chambord
2 1/4 cups all-purpose flour, plus more for forming
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
In a small bowl, stir to combine jam and Chambord; set aside.
In a medium bowl, whisk to combine flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy. Add egg yolks, one at a time, along with the lemon zest, lemon juice and vanilla and beat until combined.
Add the flour mixture, in 2 additions, and beat just until moist clumps form.
Remove dough from the bowl and gather with your hands to form a ball.
Pinch off small pieces of dough and roll to form 1-inch balls.
Place on prepared baking sheets, about 1 inch apart.
Dip your index finger in flour and press into a ball of dough to form an indentation in the center of each ball. Fill each indentation with nearly ½ teaspoon reserved jam mixture.
Transfer to oven and bake until golden brown, about 20 minutes.
Transfer cookies to wire racks to cool completely.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.