Lemon thumbprint cookies

Name: Lemon thumbprint cookies
Total time: 45 min
Yield: 42 servings
Ingredients: 85.05 g butter; 4 egg yolk; 312.5 g flour; 100 g cane sugar; 0.5 tsps kosher salt; 226 ml lemon curd; 1 Tbsp lemon juice; 1 lemon peel

A delicious dessert with a hint of lemon flavor. These Lemon Thumbprint Cookies are perfect for a sweet treat on a sunny afternoon or as a light dessert after a meal. They are ideal for a special occasion or holiday baking, like Mother's Day or a spring gathering. This recipe provides 1% of your daily requirements of vitamins and minerals.

Ingredients

butter

85.05 g

egg yolk

flour

312.5 g

cane sugar

100 g

kosher salt

0.5 tsps

lemon curd

226 ml

lemon juice

1 Tbsp

lemon peel

Method

Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.With a mixer, beat butter and sugar together in a large bowl until well combined. Beat in yolks, lemon zest, lemon juice, and salt.On low speed, beat in flour just until large moist clumps form. You may need to use your hands at this point to form one large ball.
Roll tablespoons of dough into balls.
Place balls on prepared baking sheets about 1 inch apart. Make a deep indentation in center of each ball.
Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven and immediately fill indentations with curd.
Sprinkle with confectioners sugar before serving.

Nutrition:

74 kcal

Carbs

11 g

Fat

2 g

Protein

1 g

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