LEMON THUMBPRINT COOKIES LEMON CURD RECIPES
LEMON CURD THUMBPRINT COOKIES | ALLRECIPES
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 dozen cookies
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, CarbohydrateContent 20.7 g, CholesterolContent 34.8 mg, FatContent 12 g, FiberContent 0.7 g, ProteinContent 2.1 g, SaturatedFatContent 7.5 g, SodiumContent 6.3 mg, SugarContent 5.8 g
SHORTBREAD THUMBPRINT COOKIES WITH LEMON CURD | ALLRECIPES
These delicious cookies can be made with your favorite flavor of jam. My favorite are made with raspberry jam or with lemon curd.
Provided by Brandi Rose
Categories Desserts Cookies Thumbprint Cookie Recipes
Total Time 3 hours 15 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Combine butter, sugar, and almond extract for cookies in a bowl. Beat with an electric mixer on medium speed, scraping the bowl often, until creamy. Reduce speed to low and slowly add flour, a little at a time. Mix well.
- Cover and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Remove dough from the refrigerator and roll into 1-inch balls. Place 2 inches apart on the prepared cookie sheets. Make an indentation in the center of each cookie with your thumb or a spoon.
- Bake in the preheated oven, 9 to 10 minutes. Add about 1/2 teaspoon lemon curd to each indentation and continue to bake until edges are golden, 5 to 8 minutes more. Let stand for 1 minute on the cookie sheets then remove to wire racks to cool completely.
- While cookies are cooling, beat powdered sugar, milk, and almond extract for glaze together in a small bowl until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 100.3 calories, CarbohydrateContent 13.8 g, CholesterolContent 14.8 mg, FatContent 4.8 g, FiberContent 0.2 g, ProteinContent 0.7 g, SaturatedFatContent 3 g, SodiumContent 3.4 mg, SugarContent 8.6 g
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