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Lemon Thumbprint Cookies




Source of Recipe


Internet


List of Ingredients




Yield: 24

1 cup butter, room temperature
1/2 cup sugar
2 egg yolk
2 tbsp lemon zest
1 tbsp lemon juice
1/4 tsp salt
1 tbsp cornmeal
2 1/2 cups all purpose flour
4 tbsp pistachios or walnuts, finely chopped
1/3 cup lemon marmalade



Recipe



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 nuts.

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.

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