Lemon Almond Thumbprint Cookies

Mary Gonzalez


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 vote

20 +
25 Min
20 Min


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1 c
butter, softened (2 sticks)
1/2 c
granulated sugar
2 large
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


  • 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.
  • 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
  • 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.

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About Lemon Almond Thumbprint Cookies

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: American

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