LEMON-GINGER THUMBPRINTS
Let refrigerated gingerbread cookies be your helper in making these lemon-filled thumbprint cookies--they're perfect for a party, or just for tea time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 60
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Cut cookie dough into 3 equal pieces. Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
- Place graham cracker crumbs in shallow dish. Shape each piece of dough into 20 (1 1/4-inch) balls; roll in crumbs to coat. On ungreased large cookie sheet, place balls 1 inch apart.
- Bake 8 to 11 minutes or until almost set. Cool 2 minutes. With thumb or handle of wooden spoon, make slight indentation in center of each cookie. Remove cookies from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Place lemon curd in small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe small dollop of lemon curd into indentation in each cookie. Store in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 4 g, TransFat 1 g
RASPBERRY LEMON THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
- In a small bowl, combine the jam and Chambord. Stir to combine.
- In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
- In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
- Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
- Transfer the cookies to wire racks to cool completely.
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
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
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
LAVENDER-LEMON CURD THUMBPRINT COOKIES
Creamy lemon curd and floral lavender are the perfect match in these tender treats!
Provided by SunnyDaysNora
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Line two baking sheets with parchment paper.
- Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.
- Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.
- Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.
- Bake in the preheated oven until cookies begin to turn golden brown, 10 to 12 minutes. Allow to cool on baking sheet for several minutes before transferring to cooling rack.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 19.3 g, Cholesterol 40.2 mg, Fat 8.3 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 54.2 mg, Sugar 9.7 g
LEMON THUMBPRINT COOKIES
Make and share this Lemon Thumbprint Cookies recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 31m
Yield 84 cookies
Number Of Ingredients 13
Steps:
- Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well.
- Add eggs, oil, and lemon juice, beating until blended.
- Combine flour and next 4 ingredients; gradually add to sugar mixture, beating until blended.
- Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets.
- Press thumb in center of each cookie to make an indentation.
- Bake, in batches, at 350°F for 9 to 11 minutes or until set. (Do not brown).
- Remove to wire racks to cool.
- Spoon 1/2 teaspoon raspberry jam in each indentation.
Nutrition Facts : Calories 96.8, Fat 5, SaturatedFat 1.8, Cholesterol 10.8, Sodium 40.4, Carbohydrate 12.2, Fiber 0.2, Sugar 5.4, Protein 1
LEMON GINGER THUMBPRINT COOKIES
Make and share this Lemon Ginger Thumbprint Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Cut cookie dough into 3 equal pieces.
- Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
- In shallow dish, place graham cracker crumbs.
- Shape each piece of dough into twelve 1-inch balls; roll in crumbs to coat.
- Place 1 inch apart on ungreased cookie sheet.
- Bake 8-11 minutes or until cookies are almost set.
- Cool 2 minutes on cookie sheet.
- With thumb or handle of wooden spoon, make slight indentation in center of each cookie.
- Remove cookies from cookie sheet.
- Cool completely, about 15 minutes.
- In small resealable plastic bag, place lemon curd; partially seal bag.
- Cut small hole in one bottom corner of bag.
- Squeeze bag to pipe dollop of lemon curd into indentation in each cookie.
- Store in refrigerator.
Nutrition Facts : Calories 1.9, Sodium 2.6, Carbohydrate 0.3, Sugar 0.1
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