lemon thumbprint cookies

Lemon Thumbprint Cookies are buttery vanilla shortbread cookies filled with lemon curd and drizzled with white chocolate. They are so amazing, you&#x27;ll more than one batch!

Lemon Thumbprint Cookies

(227 g) unsalted butter, softened

(110 g) granulated sugar, packed

vanilla extract

salt

(325 g) all-purpose flour

(57 g) lemon curd

(90 g) white chocolate chips

canola oil

Preheat the oven to 350ºF. Line 2 baking...

Preheat the oven to 350ºF. Line 2 baking sheet with parchment paper or silicone mat; set aside.In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes

Beat in the egg yolks, vanilla, and salt....

Beat in the egg yolks, vanilla, and salt. Add the flour and mix just until blended. Scrape down the sides and bottom of the bowl as needed.

Shape the dough into 1 tablespoon size balls...

Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.

Fill the indents with 1/4 teaspoon lemon curd.

Bake for 12-14 minutes or until the bottom...

Bake for 12-14 minutes or until the bottom edges are lightly browned.

Cool the cookies on the pan for 5...

Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Combine the white chocolate and canola oil in...

Combine the white chocolate and canola oil in a microwave safe bowl. Heat on high for 30 seconds. Stir until melted. If additional heating is needed, do it in 10-second intervals. Stir well after each interval until the chocolate has melted completely.

Drizzle the melted white chocolate over cooled cookies...

Drizzle the melted white chocolate over cooled cookies and allow them to sit until the chocolate has set. You can place them in the refrigerator to set the chocolate quickly.

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Lemon Thumbprint Cookies are buttery vanilla shortbread cookies filled with lemon curd and drizzled with white chocolate. They are so amazing, you'll want more than one batch!

Lemon thumbprint cookies made with buttery soft cookies &amp; filled with creamy lemon curd! Perfectly sweet &amp; tart thumbprint cookies with bright lemon flavor.

SOFT LEMON THUMBPRINT COOKIES

butter (2 sticks, at room temperature)

sugar

all-purpose flour

lemons

eggs

butter

tsp vanilla extract

lemon zest

lemon juice

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.

Melt butter in medium glass bowl in the microwave. Add sugar and stir. Microwave 1 minute.

Add lemon juice and lemon zest. Microwave 2 minutes.

Beat eggs and yolks until smooth. Pour out about 1/3 cup of hot lemon butter mixture into a 1 cup measuring cup.

Add in about 1/4 of the egg mixture. Stir constantly, then pour into the bowl with the rest of the lemon mixture. Stir, then microwave for 1 minute.

Repeat process, tempering eggs with a small amount of lemon mixture so that the eggs don’t cook. Stir after each 1 minute interval in the microwave. Continue until all of the eggs are mixed in.

Microwave 2 minutes, stopping at 1 minute to stir again. Add in vanilla extract.

Run mixture through strainer, if desired. I like to do this when the lemon curd is hot because it’s quick &amp; easy. Straining yields a lovely smooth lemon curd, so I highly recommend it.

Transfer lemon curd to jars and refrigerate. Curd will thicken upon cooling.

Lemon Curd Instructions

Lemon Shortbread Thumbprint Cookies are light shortbread cookies filled with lemon pie filling, these cookies are perfect for lunchboxes and gifts because they stack so well!

Lemon Shortbread Thumbprint Cookies

butter (softened)

tsp almond extract

tsp salt

flour (plus 2 tbsp flour)

lemon pie filling

Cream together softened butter, sugar, and almond extract with a hand mixer. Gradually add in salt and flour, beating well until combined.

Roll one-tablespoonfuls into balls and place on an ungreased cookie sheet. Make a small indent in each cookie with your fingertip.

Fill each indent with 1/4 teaspoon lemon pie filling. Bake at 350 for 20 - 23 minutes or until just starting to brown on the edges.

Cool completely before serving. Makes 1 1/2 dozen cookies.

Top 3 lemon thumbprint cookies recipes from across the web

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Lemon Thumbprint Cookies

SOFT LEMON THUMBPRINT COOKIES

Lemon Shortbread Thumbprint Cookies

Top 3 lemon thumbprint cookies recipes from across the web

The most viewed lemon thumbprint cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Thumbprint Cookies

SOFT LEMON THUMBPRINT COOKIES

Lemon Shortbread Thumbprint Cookies

The most viewed lemon thumbprint cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine