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    Lemon Thumbprint Cookies


    Source of Recipe


    Bon Appétit August 1999

    List of Ingredients




    1 cup (2 sticks) unsalted butter, room temperature
    1/2 cup sugar
    2 large egg yolks
    3 tablespoons grated lemon peel
    1 tablespoon fresh lemon juice
    1/4 teaspoon salt
    21/2 cups all purpose flour
    6 tablespoons (about) jam or jelly or lemon curd

    Recipe



    Preheat oven to 350°F. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon peel, lemon juice and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger, make deep indentation in center of each ball. Fill indentation in each cookie with scant 1/2 teaspoon jam or jelly.Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)

 

 

 

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