Lemon Thumbprint Cookies
cup butter, room temperature
Tbsp lemon zest
Tbsp lemon juice
cup all purpose flour
cup lemon marmalade
cup fresh lemon juice
cup cold water
cup sparkling wine, prosecco or club soda
vanilla ice cream
cup fresh blueberries, and/
Preheat oven to 350 F.
Cream together butter and sugar until smooth. Add egg yolks, zest and juice.
Combine salt, cornmeal and flour in a separate bowl and add to butter mixture and blend.
Shape teaspoonfuls of cookie dough into balls and dip bottoms into chopped crusts.
Place onto a parchment-lined or greased baking sheet, leaving one inch between cookies and bake for 15-18 minutes.
Stir together lemon juice and sugar and add cold water.
Place a scoop of ice cream into 6 glasses and pour lemonade over to fill the glass 3/4 of the way. Top each glass with sparkling wine and garnish with berries, lemon slices and mint. Serve with cookies on the side.