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Luscious Lemon Thumbprint Cookies: A Sweet Citrus Treat
These lemon thumbprint cookies are the perfect combination of buttery, melt-in-your-mouth cookies with a refreshing, tangy citrus twist. Filled with lemon curd or lemon glaze, these cookies are a delicious way to brighten up your dessert table. Here’s how to make them!
Ingredients:
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tbsp fresh lemon zest (from about 1 lemon)
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
For the Lemon Filling:
- 1/4 cup lemon curd (store-bought or homemade)
- Alternatively, you can use lemon glaze made with powdered sugar, lemon juice, and a little bit of milk.
Optional for Garnish:
- Powdered sugar, for dusting
Instructions:
1. Make the Cookie Dough:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add the egg yolk, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft and slightly sticky.
2. Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate it for about 30 minutes. This step helps the dough firm up, making it easier to shape into cookies.
3. Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Use your thumb (or the back of a spoon) to make an indentation in the center of each cookie.
4. Bake the Cookies:
- Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn golden.
- After baking, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
5. Fill the Thumbprints:
- Once the cookies are completely cooled, fill the thumbprint indentations with lemon curd (or your lemon glaze).
- If you’re using lemon glaze, drizzle it into the thumbprints with a spoon or small piping bag.
6. Optional Garnish:
- Dust the cooled cookies with powdered sugar for an extra touch of sweetness and a pretty finish.
7. Serve and Enjoy:
- Enjoy these luscious lemon thumbprint cookies with a cup of tea or coffee, or as a refreshing addition to any dessert platter!
Tips:
- Make Ahead: The cookie dough can be prepared in advance and stored in the refrigerator for up to 2 days. Alternatively, you can freeze the dough for up to a month.
- Lemon Curd: If you’re using homemade lemon curd, make sure it’s completely cooled before filling the cookies.
- Storage: Store any leftover cookies in an airtight container for up to 5 days. The lemon curd will keep the cookies moist.
These lemon thumbprint cookies are an ideal sweet citrus treat, perfect for any occasion, from casual snacking to festive gatherings. Enjoy their zesty flavor and buttery texture