Operation Baking GALS: Raspberry Lemon Thumbprint Cookies
If you spend any time trolling the foodie blogosphere (like me), you know what the logo to the left is. Operation Baking GALS (an acronym for Give A Little Support) was started by a Doughmesstic Don’t you just love her blog name? blogger named Susan.
How it all started: Originally I got an email from Susan during the first round of Operation Baking GALS about her cousin fighting in Iraq. You can read the whole email here.
Unfortunately I wasn’t able to participate in round one but I always kept it in the back of my mind. I knew I would participate given the chance again. That chance came in the form of Steph from Steph Chows. Steph is one of the hosts for round 2 of Operation Baking GALS. When I read via her blog about forming a GALS team, I knew I’d be enlisting. (A little army humor for ya! HAHA)
Whether you are for or against the war its hard not to know someone who isn’t involved in the war. T’s bff from high school is stationed near Fallujah right now. He has a wife and a 8 year old son, named Zack. Being a newlywed (well its been 13 months but close enough) I can’t imagine being away from my husband, much less my child (Just FYI, if my MIL is reading this, No I am not pregnant). So I decided to take this opportunity to send him some cookies too. You all know how much I love 2fors!
I plan to ship the cookies with a California related (probably disneyland or beach scene) postcard. Isn’t that a cute idea? Who doesn’t like getting postcards? I know I do!
If you would like to be a baking GAL, email —> bakingGALS [at] gmail [dot] com
(Recipe from Emeril Lagasse, foodnetwork.com | photos from me!)
Makes about 4 dozen cookies
1/2 cup raspberry jam or jelly (I used raspberry preserves)
1 tablespoon Chambord or kirsch (I used chambord)
2-1/4 cups all-purpose flour
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. Lightly butter 2 large baking sheets.
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 an electric 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.
Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
[NOTES: I weigh each ball of dough on my kitchen scale at about 0.5 oz. I also lightly floured the back of my teaspoon so that the cookie dough didnt stick to it. It worked great!]
Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely.
Husband rating: A+
He still claims he’s on a diet but he ate more than 1 cookie! Muhahaha. I am such a saboteur huh?
Wifey rating: A+
Ohmygod. These cookies are so freaking good! I won’t tell you how many I ate. Imagine the possibilities. You could use any berry preserves/jam/jelly and even switch up the lemon for a lime. YUM! Definitely will make again!