Side Pannel
Lemon Thumbprint Cookies
Lemon Thumbprint Cookies
- Recipe Submitted by maryjosh on 12/23/2016
Ingredients List
- 8 tbsp unsalted butter (1 stick)
- 1/2 cup sugar
- 2 tsp lemon juice freshly squeezed
- zest of one lemon
- 1 tsp vanilla extract
- 2 eggs
- 1/4 tsp salt
- 2 1/2 cup all-purpose flour
- 1 egg white beaten
- 4 oz pecans ground
- 12 tsp lemon curd
Directions
Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper and set aside. Place the ground pecans in a shallow plate.
Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy.
Add the eggs, salt and continue beating until fully incorporated.
Add the flour and continue mixing on low until fully incorporated.
Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the center of each cookie, sometimes I also use the bottom of a cork screw.
Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
Place a small dollop of the lemon curd into the center of each cookie.
Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy.
Add the eggs, salt and continue beating until fully incorporated.
Add the flour and continue mixing on low until fully incorporated.
Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the center of each cookie, sometimes I also use the bottom of a cork screw.
Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
Place a small dollop of the lemon curd into the center of each cookie.
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