Lime-Raspberry Thumbprint Cookies

Time for a quick post.  Hurricane Irene is approaching (ugh) and there's no time to lose; we're about to evacuate, but not before I publish a quick post.  I present to you, delicious lime-raspberry thumbprint cookies. Yum.

I clearly have my priorities straight.  Cookies are just as important as the upcoming hurricane/tropical storm.

These cookies are unbelievably simple to prepare.  Really, I promise.  I'm sure you have all these ingredients in your kitchen already so you could probably make these really quickly before losing power (although if you're not in the storm's path feel free to take your time with these; make them with kids, they'll have a blast helping to shape the cookies).  Cookies are important.  Especially when they're as yummy as these.

Enjoy, and if you're expecting to be hit by the storm like I am, take care!

Lime-Raspberry Thumbprint Cookies

slightly adapted from Emeril Lagasse

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2/3 cup sugar
• 2 large egg yolks
• zest of one lime
• juice of one lime
• 1 teaspoon vanilla extract
• 1/2 cup good raspberry jam (seedless if possible)
• powdered sugar, for dusting (optional)

Directions

Position an oven rack in the middle of the oven, and preheat to 350 degrees F.  Grease or line 2 baking sheets with silicone liners.

In a large bowl, combine the flour, baking powder, salt, and whisk together until fully incorporated.

In the bowl of a standard electric mixer, cream the butter and sugar until light and fluffy.  Beat in the yolks, followed by the lime zest, lime juice, and vanilla, beating until well combined.  Add the flour mixture in two additions, beating just until the the dough begins to clump together into a ball.

Break apart the cookie dough, and roll into small 1-inch balls.  Place the balls on the baking sheet and, using your thumb, lightly create an indentation in the center of each ball of cookie dough.  Place a small amount of jam, about 1/2 teaspoon, in the center of each indentation.  Bake the cookies in the oven until lightly golden brown, about 20-22 minutes.

Transfer the cookies onto a wire cooling rack, and allow to cool completely before serving.  Dust with powdered sugar, if desired.