Yields
6 servings
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ingredients
Lemon Thumbprint Cookies
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
4
Tbsp pistachios
⅓
cup lemon marmalade
Lemonade Floats
½
cup fresh lemon juice
½
cup sugar
2
cup cold water
2
cup sparkling wine, prosecco or club soda
vanilla ice cream
½
cup fresh blueberries, and/
raspberries
lemon slices
mint sprigs
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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 crusts.
Step 5
Place onto a parchment-lined or greased baking sheet, leaving one inch between cookies and bake for 15-18 minutes.
Step 6
Stir together lemon juice and sugar and add cold water.
Step 7
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.