Lemon Drop Thumbprints
Lemon Drop Thumbprints takes around 45 minutes from beginning to end. For 37 cents per serving, you get a hor d'oeuvre that serves 36. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 197 calories. It is brought to you by A Spicy Perspective. 282 people were glad they tried this recipe. If you have flour, turbinado sugar, vanilla, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is very bad (but still fixable). Double Lemon Drop Cocktail with Ole Smoky Lemon Drop Moonshine, Lemon Ginger Thumbprints, and No Bake Granola Thumbprints with Lemon Curd #Giveaway are very similar to this recipe.
Servings: 36
Ingredients:
3 ¼ cups all-purpose flour
½ tsp. kosher salt
Lemon curd
Zest of 1 lemon
1 cup of sugar
2 Tb. turbinado sugar
3 sticks of unsalted butter, at room temperature
1 tsp. vanilla
Equipment:
hand mixer
spatula
bowl
oven
baking paper
baking sheet
Cooking instruction summary:
Preheat the oven to 350*. With an electric mixer, cream the butter, sugar, vanilla, and lemon zest together until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the salt. Add the flour a little at a time, until it is just combined.Line your cookie sheets with parchment paper. Roll the dough into 1 oz. balls—about 1 ½ tablespoons. Place them on the cookie sheets and press with your thumb. It helps them to keep their shape if you hold the sides of the cookie with the other index finger and thumb. Press any cracks back into place.Fill each indention with a scant ¼ tsp. of lemon curd. (Use just a little more if filling with jam.) Bake for 20-22 minutes. Remove them from the oven and immediately sprinkle the edges with turbinado sugar!
Step by step:
1. Preheat the oven to 350*. With an electric mixer, cream the butter, sugar, vanilla, and lemon zest together until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the salt.
2. Add the flour a little at a time, until it is just combined.Line your cookie sheets with parchment paper.
3. Roll the dough into 1 oz. balls—about 1 ½ tablespoons.
4. Place them on the cookie sheets and press with your thumb. It helps them to keep their shape if you hold the sides of the cookie with the other index finger and thumb. Press any cracks back into place.Fill each indention with a scant ¼ tsp. of lemon curd. (Use just a little more if filling with jam.)
5. Bake for 20-22 minutes.
6. Remove them from the oven and immediately sprinkle the edges with turbinado sugar!
Nutrition Information:
covered percent of daily need
