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Lemon Filled Thumbprint Cookies




Source of Recipe


internet


List of Ingredients




1 1/2 cups butter
8 oz cream cheese
1 1/2 cups sugar (could use less)
2 eggs
2 tsp lemon zest
2 Tbs lemon juice
4 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup lemon curd (can use lemon pie filling also) Both are store bought


Recipe



Cream the butter and cream cheese together till smooth. Gradually beat in the sugar. Add the eggs one at a time. Stir in the juice and zest.

Mix all dry ingredients together then add to the butter mixture. Mix till just combined. Cover and chill the dough. (Dough can be made 2-3 days ahead.)

Roll into small balls, about a Tbs per ball. Place on a cookie sheet. Make the dent in the middle of the cookie and fill with lemon curd or pie filling.

Bake at 350ºF for 12-15 minutes. Cool slightly and dust with powered suagr if desired.


You could switch the lemon juice and zest to lime or orange juice and zest and fill the centers with lime curd or orange marmalade. Blackberry or Raspberry filling would be good as well with the origional cookie recipe. ~Janie~


Posted by: jcz04 Posted on: 12/17/2005
Review by: Vicki5775; Janie, a big thank you for sharing this recipe! I got many compliments...I used Neufchatel Cheese, so I chilled well. I used lemon curd and seedless raspberry jam for my fillings, and for some of the cookies, I rolled them, dipped then in beaten egg white, then mixture of finely chopped pecans/pistachios. Then put thumbprint, filled, and baked. Some I left plain, w/o the nut crust, and again, filled with same fillings. Absolutley delish, and they remain tasting fresh forever! Thanks again, Janie!! I've missed ya. Hugs and smiles, Vicki