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    LEMON THUMBPRINT COOKIES


    Source of Recipe


    Internet Search

    Recipe Introduction


    Fill cookies with filling right before you need the cookies. If you fill the cookies right away, the next day they will be soft. I like them firm.

    List of Ingredients




    1 cup (2 sticks) unsalted butter, room temperature
    1/2 cup sugar
    2 large egg yolks
    1/4 tsp. salt
    1 tbsp. fresh lemon juice
    1/2 tsp. LorAnn Lemon Oil - I couldn't find this.
    1/2 tsp. LorAnn Madagascar Bourbon Vanilla Extract
    2 1/2 cups all-purpose flour

    Your favorite jam or jelly (about 6 tablespoons) - I used lemon pie filling.

    Recipe



    Preheat oven to 350°F. Cover two baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended; about 2 minutes. Beat in egg yolks, lemon juice, lemon oil, vanilla extract, and salt. Add flour in 2 additions and beat just until moist clumps form, dough will be soft. Gather dough together in bowl to bind. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using fingers or small rounded spoon, make deep indentations in center of each ball.

    Bake cookies until firm to touch and lightly browned on the bottom, about 18 - 20 minutes. Remove from oven. Immediately fill indentation in each cookie with 1/2 teaspoon jam or jelly. Transfer filled cookies to racks and cool completely. Store in airtight container between sheets of waxed paper, at room temperature, for up to two days.

    Makes about 3 dozen cookies



 

 

 

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