Lemon Raspberry Thumbprint Cookies

I am pretty excited about these little guys. I love lemon everything, especially in the summer. This recipe is really simple to make using a food processor. These cookies make a great dessert or pair perfectly with a cup of coffee.  

Lemon Raspberry Thumbprint Cookies

Yields: 18 - 25 cookies (depending on how big you make the cookies)

Temperature: 350

Cook Time: 10 minutes

Directions: 

Put all jam ingredients in a small saucepan on the stove. Heat pan to a simmer and mash raspberries with a spatula. Stir often and let simmer until mixture becomes a thick liquid. Set aside and let cool. 

While the jam is cooling put all dough ingredients in a food processor and blend until it becomes a thick, sticky dough.  Hand roll the dough into balls and press your thumb into each cookie on a baking sheet. This will create a little well to hold the jam. Be gentle, the dough is sticky. Using a small spoon pour just enough jam to fill each well. Bake in the oven at 350 for 10 minutes.  If you can resist eating these all in one day store them in the refrigerator.  Enjoy :) 

Ingredients:

Jam Ingredients: 

- 6 oz fresh or frozen raspberries ( you could definitely use blueberries)

- 1 Tbsp honey

- 1/2 tsp lemon juice

- 1 Tbsp arrowroot powder

- 3 Tbsp water (if using fresh raspberries)

Dough Ingredients:

- 2 Eggs

- 1/2 cup coconut flour

- 1/2 cup almond flour

- 1/4 cup coconut oil

- 1/2 cup unsweetened shredded coconut

- 1/2 tsp baking powder

- 1/4 cup fresh lemon juice

- 2 Tbsp vanilla

- 2 Tbsp honey

- 1/4 tsp salt