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
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