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
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
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
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
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
Of all the things we love about the holidays-the carols, the lights, the parties-baking cookies just might be our favorite. We can't get enough: the aroma of crackles, gingerbread, Linzer, and shortbread cookies wafting from our oven. When it comes to tried-and-true flavor combos, sweet and tangy is hard to beat. Add dollops of fruity raspberry preserves to lemony cookies, and you'll be raking in rave reviews at every holiday party, potluck, or swap.Buttery, sweet, and moist, they're also simple to make and super fun to decorate. You'll roll cookie dough into balls, then indent them with your thumb (or a spoon!) to create space for a spoonful of delicious filling. These lemon thumbprint cookies deserve to be filling up your Christmas cookie tins and jars all season long, and we'd bet your family and friends would agree. Without a doubt, these cute thumbprints dazzle on the dessert table and on the taste buds.
Provided by Southern Living Editors
Categories Desserts
Yield Makes about 7 dozen
Number Of Ingredients 12
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° 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.
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
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