SHORTBREAD THUMBPRINT COOKIES WITH LEMON CURD
These delicious cookies can be made with your favorite flavor of jam. My favorite are made with raspberry jam or with lemon curd.
Provided by Brandi Rose
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 3h15m
Yield 40
Number Of Ingredients 8
Steps:
- Combine butter, sugar, and almond extract for cookies in a bowl. Beat with an electric mixer on medium speed, scraping the bowl often, until creamy. Reduce speed to low and slowly add flour, a little at a time. Mix well.
- Cover and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Remove dough from the refrigerator and roll into 1-inch balls. Place 2 inches apart on the prepared cookie sheets. Make an indentation in the center of each cookie with your thumb or a spoon.
- Bake in the preheated oven, 9 to 10 minutes. Add about 1/2 teaspoon lemon curd to each indentation and continue to bake until edges are golden, 5 to 8 minutes more. Let stand for 1 minute on the cookie sheets then remove to wire racks to cool completely.
- While cookies are cooling, beat powdered sugar, milk, and almond extract for glaze together in a small bowl until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 13.8 g, Cholesterol 14.8 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 3.4 mg, Sugar 8.6 g
LEMON CURD THUMBPRINT COOKIES
Shortbread cookies are good by themselves, but adding lemon curd and zest makes them absolutely fabulous.
Provided by inugrl21
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 20.7 g, Cholesterol 34.8 mg, Fat 12 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 7.5 g, Sodium 6.3 mg, Sugar 5.8 g
LAVENDER-LEMON CURD THUMBPRINT COOKIES
Creamy lemon curd and floral lavender are the perfect match in these tender treats!
Provided by SunnyDaysNora
Time 50m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 19.3 g, Cholesterol 40.2 mg, Fat 8.3 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 54.2 mg, Sugar 9.7 g
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