lemon almond thumbprint cookies
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!
prep time
25 Min
cook time
20 Min
method
Bake
yield
20 +
Ingredients
- 1 cup butter, softened (2 sticks)
- 1/2 cup granulated sugar
- 2 large egg yolks ( or 2- 1/4 cups egg beaters)
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest, grated
- 1 /2 -1 cup lemon curd (homemade or store bought)
- 1 1/2 cups all purpose flour
- 1 cup almond meal
How To Make lemon almond thumbprint cookies
-
Step 1Heat 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.
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Step 2On 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
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Step 3Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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