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Lemon Thumbprints

Source: Cooking.com
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Makes 24 cookies
Lemon marmalade makes a quick topping for these melt-in-your-mouth lemon cookies.
RECIPE 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
Lemon Thumbprints Recipe at Cooking.com
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, lemon peel. 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


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 24 cookies
Calories: 76
Fat. Total: 4g
Protein: 1g
Carbohydrates, Total: 9g
Sodium: 2mg
% Cal. from Fat: 47%
Cholesterol: 19mg
Spotlight Recipe Review See all 4 reviews »

Rating: 2
by: Elisa, CA Reviewed: 05/20/2007
I made these cookies to go along with the lemon curd. They didn't take long to make but the dough was too soft and kept sticking to my fingers as I tried to roll them into little balls. That became difficult to roll other balls as dough kept sticking but other than that they tasted great.
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