Lemon Thumbprints

By jeaninemg

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup plus 3 tablespoons sugar
• 1 large egg yolk
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup plus 1 tablespoon all-purpose flour
• 2 tablespoons lemon marmalade or lemon curd

Details

Servings 24
Adapted from cooking.com

Preparation

Step 1

directions

Preheat oven to 325 degrees F. Butter baking sheet. Using electric mixer fitted with paddle attachment, beat butter and 1/4 cup of sugar until smooth. Mix in egg yolk, lemon juice, lemon peel and vanilla and almond extracts. Mix in flour just until smooth dough forms.

Spoon remaining 3 tablespoons sugar onto plate. Form dough into 24 one-inch balls. Roll each cookie in sugar to coat lightly. Place balls on prepared baking sheets, spacing 1 1/2 inches apart. Using finger, make deep indentation in center of each ball.

Bake until bottoms are golden brown and tops lightly golden, about 23 minutes. Cool on baking sheet 5 minutes. Transfer cookies to racks to cool completely. Spoon 1/4 teaspoon lemon marmalade into each cookie indentation.

DO-AHEAD TIP:

Cookies can be made 2 days ahead. Store airtight in single layer at room temperature.

Recipe created exclusively for Cooking.com by Elinor Klivans.

Serving size = 1 cookie