Real Recipes From Real Home Cooks ®

lemon almond thumbprint cookies

(1 rating)
Recipe by
Mary Gonzalez
Livermore, CA

LEMON RULES!!! Here's another recipe I created to my liking by combining a recipe for Lemon Cookies and adding Almond Meal. Hope you try it and like them!

(1 rating)
yield 20 +
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For lemon almond thumbprint cookies

  • 1 c
    butter, softened (2 sticks)
  • 1/2 c
    granulated sugar
  • 2 lg
    egg yolks ( or 2- 1/4 cups egg beaters)
  • 1 Tbsp
    lemon juice
  • 1 tsp
    almond extract
  • 1 tsp
    lemon extract
  • 1 Tbsp
    lemon zest, grated
  • 1 /2 -1 c
    lemon curd (homemade or store bought)
  • 1 1/2 c
    all purpose flour
  • 1 c
    almond meal

How To Make lemon almond thumbprint cookies

  • 1
    Heat oven to 350 degrees. In mixer, beat softened butter and sugar together until well blended. Slowly add eggs, beating throughly. Add lemon juice, zest and extracts. Mix until well blended.
  • 2
    On low speed, slowly add flour; a little at at time. Mixture will be sticky. Cover and chill overnight. Form 1 inch round balls. Place on waxed or parchment paper, 2 inches apart. With floured thumb, press down in center of dough making a deep indent. Bake 18-20 minutes or until edges brown
  • 3
    Remove from oven. Immediately spoon lemon curd filling in center hole (indentation may close a little). Return to oven for two more minutes, setting the curd. Cool throughly on wire rack.

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