Lemon Thumbprint Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 36
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 3 tablespoons grated lemon peel
- 2 large egg yolks
- 21/2 cups all purpose flour
- Carbohydrate 33 g(11%)
- Cholesterol 24 mg(8%)
- Fat 6 g(9%)
- Fiber 1 g(4%)
- Protein 4 g(8%)
- Saturated Fat 3 g(17%)
- Sodium 19 mg(1%)
- Calories 201
Preparation Preheat oven to 350°F. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon peel, lemon juice and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger, make deep indentation in center of each ball. Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Immediately fill indentation in each cookie with scant 1/2 teaspoon jam or jelly. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)
Preparation Preheat oven to 350°F. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon peel, lemon juice and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger, make deep indentation in center of each ball. Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Immediately fill indentation in each cookie with scant 1/2 teaspoon jam or jelly. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)
