Lemon Thumbprint Cookies
Lemon Thumbprint Cookies takes around 45 minutes from beginning to end. For 14 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 75 calories. This recipe serves 42. 9 people have made this recipe and would make it again. This recipe from Foodista requires butter, egg yolks, lemon zest, and lemon juice. Only a few people really liked this hor d'oeuvre. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. If you like this recipe, you might also like recipes such as Lemon Thumbprint Cookies, Lemon Thumbprint Cookies, and Lemon Thumbprint Cookies.
Servings: 42
Ingredients:
3 ounces Butter melted
4 Egg yolks
2½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
1 cup lemon curd (homemade or purchased)
1 tablespoon fresh lemon juice
zest of 1 lemon
Equipment:
baking paper
baking sheet
blender
bowl
oven
Cooking instruction summary:
- Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- With a mixer, beat butter and sugar together in a large bowl until well combined. Beat in yolks, lemon zest, lemon juice, and salt.
- On low speed, beat in flour just until large moist clumps form. You may need to use your hands at this point to form one large ball.
- Roll tablespoons of dough into balls. Place balls on prepared baking sheets about 1 inch apart. Make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
- Remove cookies from oven and immediately fill indentations with curd.
- Sprinkle with confectioners sugar before serving.
Step by step:
1. Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.With a mixer, beat butter and sugar together in a large bowl until well combined. Beat in yolks, lemon zest, lemon juice, and salt.On low speed, beat in flour just until large moist clumps form. You may need to use your hands at this point to form one large ball.
2. Roll tablespoons of dough into balls.
3. Place balls on prepared baking sheets about 1 inch apart. Make a deep indentation in center of each ball.
4. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
5. Remove cookies from oven and immediately fill indentations with curd.Sprinkle with confectioners sugar before serving.
Nutrition Information:
covered percent of daily need
