Lemon Thumbprint Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
• In a small bowl, combine the jam and Chambord. Stir to combine.
• In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
• In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
• Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
• Transfer the cookies to wire racks to cool completely.

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
• Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
• Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
• Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Line two baking sheets with parchment paper.
• Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.
• Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.
• Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.
• Bake in the preheated oven until cookies begin to turn golden brown, 10 to 12 minutes. Allow to cool on baking sheet for several minutes before transferring to cooling rack.

Steps:

• Preheat oven to 350°F.
• Cut cookie dough into 3 equal pieces.
• Work with 1 piece of dough at a time; refrigerate remaining dough until ready to use.
• In shallow dish, place graham cracker crumbs.
• Shape each piece of dough into twelve 1-inch balls; roll in crumbs to coat.
• Place 1 inch apart on ungreased cookie sheet.
• Bake 8-11 minutes or until cookies are almost set.
• Cool 2 minutes on cookie sheet.
• With thumb or handle of wooden spoon, make slight indentation in center of each cookie.
• Remove cookies from cookie sheet.
• Cool completely, about 15 minutes.
• In small resealable plastic bag, place lemon curd; partially seal bag.
• Cut small hole in one bottom corner of bag.
• Squeeze bag to pipe dollop of lemon curd into indentation in each cookie.
• Store in refrigerator.

Steps:

• Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well.
• Add eggs, oil, and lemon juice, beating until blended.
• Combine flour and next 4 ingredients; gradually add to sugar mixture, beating until blended.
• Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets.
• Press thumb in center of each cookie to make an indentation.
• Bake, in batches, at 350°F for 9 to 11 minutes or until set. (Do not brown).
• Remove to wire racks to cool.
• Spoon 1/2 teaspoon raspberry jam in each indentation.