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Lemon Thumbprint Cookies

Lemon Thumbprint Cookies
Yields
24 servings

These fluffy cookies are a prefect treat for any occasion; spring, summer, fall or winter!

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ingredients

1
cup butter, room temperature
½
cup sugar
2
egg yolk
2
Tbsp lemon zest
1
Tbsp lemon juice
¼
tsp salt
1
Tbsp cornmeal
2 ½
cup all purpose flour
walnuts, finely chopped
4
Tbsp pistachios
cup lemon marmalade
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directions

Step 1

Preheat oven to 350 F.

Step 2

Cream together butter and sugar until smooth. Add egg yolks, zest and juice.

Step 3

Combine salt, cornmeal and flour in a separate bowl and add to butter mixture and blend.

Step 4

Shape teaspoonfuls of cookie dough into balls and dip bottoms into chopped nuts.

Step 5

Place onto a parchment-lined or greased baking sheet, leaving one inch between cookies. Press centers of cookies down using your thumb and bake for 15-18 minutes.

Step 6

While warm, fill centres with little dollops of marmalade. For chewier cookies, fill centres with marmalade before baking.

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