LEMON CURD THUMBPRINT COOKIES
Shortbread cookies are good by themselves, but adding lemon curd and zest makes them absolutely fabulous.
Provided by inugrl21
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
- Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
- Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 20.7 g, Cholesterol 34.8 mg, Fat 12 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 7.5 g, Sodium 6.3 mg, Sugar 5.8 g
LEMON THUMBPRINT COOKIES
Lemon Thumbprint Cookies are a holiday staple! These easy cookies are sweet and tart with a melty texture. You will fall in love with this cute lemon cookies recipe!
Provided by Shelly
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350°F. Line a baking tray with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix butter and 3/4 cups granulated sugar together on medium speed for 2 minutes or until light and fluffy.
- Add in the lemon zest and lemon juice and mix until incorporated.
- Turn the mixer to low and add in the flour mixing until just incorporated.
- Place the remaining 1/4 cup of granulated sugar in a small bowl.
- Using a medium cookie scoop (2 tablespoons), scoop the dough out and roll into balls. Place the ball into the granulated sugar and coat.
- Place the dough into the prepared baking sheet 2 inches apart, and press dough in the center of each ball with a spoon or your thumb to create a well. Place a 1/2 teaspoon amount of lemon curd or preserves into the well.
- Bake for 9-10 minutes, or until the edges are slightly golden. Transfer to a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth and no lumps remain. Transfer the glaze to a small zip-top bag and snip the corner off the bag with scissors. Drizzle the glaze on top of the cookies.
- Allow the glaze to set.
Nutrition Facts : Calories 121 calories, Sugar 10.1 g, Sodium 6.7 mg, Fat 5.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 0.3 g, Protein 1.1 g, Cholesterol 17.6 mg
SOFT LEMON THUMBPRINT COOKIES
Steps:
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Using an electric mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
- Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball. If desired, chill for 30 minutes.
- Form dough into 1-inch balls (make sure they're perfectly round), and arrange on prepared cookie sheet. Use a ½ tsp. measuring spoon to create perfectly circular craters in the center.
- Bake cookies for 8 to 10 minutes. Remove cookie sheet from oven. If indentations look shallow, further define them again and fill each with about 1/2 tsp of lemon curd.
- Bake for an additional 3 to 4 minutes, or until curd melts slightly and edges of cookies are lightly golden. Cool. Dust with powdered sugar, if desired.
Nutrition Facts : Calories 156 kcal, Carbohydrate 18 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 56 mg, Sodium 101 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
LEMON THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper and set aside. Place the ground pecans in a shallow plate.
- Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy.
- Add the eggs, salt and continue beating until fully incorporated.
- Add the flour and continue mixing on low until fully incorporated.
- Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the center of each cookie, sometimes I also use the bottom of a cork screw.
- Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
- Place a small dollop of the lemon curd into the center of each cookie.
Nutrition Facts : ServingSize 1 g, Calories 96 kcal, Carbohydrate 11 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 26 mg, Fiber 1 g, Sugar 4 g
EASY LEMON THUMBPRINT COOKIES
These buttery sugar cookies filled with sweet-tart lemon curd were inspired by our love of lemon, our appreciation for the classic thumbprint and the ever-present need for easy cookies. With all that in mind, the Betty Crocker™ Test Kitchens came up with this recipe full of time-saving hacks. It starts with an extra-citrusy dough made by adding lemon zest to Betty Crocker™ sugar cookie mix. The dough then gets rolled into balls, dipped in coarse sparking sugar and indented with the end of a wooden spoon, making a perfect divot for adding the lemon curd. From dough to oven, this recipe takes 25 minutes, so it's easy enough to prep while dinner's in the oven. When it's time to fill your cookies, a pastry bag fashioned from a resealable plastic bag and store-bought lemon curd makes it extra efficient. Before you know it, you'll have 50 bright and beautiful cookies perfect for just about any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 50
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
- Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
THUMBPRINT COOKIES
These easy cookies with a fruity jam filling are perfect teatime treats. Make a batch as a weekend project and fill your biscuit tin with sweet bites
Provided by Einfach Backen Team
Time 1h
Yield Makes 55-60 biscuits
Number Of Ingredients 7
Steps:
- For the shortcrust pastry, sift the flour and icing sugar into a mixing bowl. Add the vanilla sugar, lemon zest and a pinch of salt. Rub the butter into the flour mixture until it is incorporated and then mix in egg yolks. Knead everything into a compact smooth dough. Wrap the dough and chill it for 1 hour.
- Remove the dough from the refrigerator and bring it to room temperature for 10 minutes. Form the dough into a long roll and divide it into 60 equal portions. Form a small ball from each portion and place it on a baking sheet covered with baking parchment (you will need two or more sheets). Press a dip (for the jam) into each ball with the handle of a wooden spoon.
- Heat the oven to 200C/fan 180C/gas 6. Heat the jelly or jam in a saucepan until it melts. Use a teaspoon to fill the dips in the dough balls.
- Bake for 12-15 minutes, then allow to cool completely. Finally, dust the cookies with some icing sugar. The cookies can be stored in an airtight container for several weeks.
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