Lemon Thumbprint Cookies

Prep time
Cook time
Total time
Recipe type: Cookies
Serves: approx 50 cookies
  • 1½ C butter, softened
  • ¾ C powdered sugar
  • 1½ tsp vanilla
  • 2 C all purpose flour
  • 1 C cornstarch
  • ½ tsp salt
  • 1 C walnuts, toasted and finely ground
  • Lemon Curd or other jam to fill cookie with
  1. In your mixer combine and cream together the butter and powdered sugar until light and creamy.
  2. Add in vanilla. Mix to blend.
  3. Put flour, cornstarch, nuts and salt in a small bowl and whisk together.
  4. Add flour mixture into butter and mix until blended.
  5. Refrigerate dough for at least 1 hour.
  6. Preheat oven to 325 F.
  7. Grease cookie sheet or cover with parchment paper.
  8. Drop cookie dough onto sheets in a rounded teaspoon, one inch apart
  9. Use your thumb to press down into the middle of each ball making an indentation.
  10. Bake for 15-18 minutes or until lightly browned around edges.
  11. Cool completely.
  12. Fill indentation with lemon curd.

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This entry was posted in Cookies.

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