lemon drop thumbprint

Lemon Drop Thumbprints

3 sticks of unsalted butter, room temperature
1 cup of sugar
1 teaspoon of vanilla extract
Zest of one lemon
3 ¼ cups all-purpose flour
½ teaspoons of kosher salt
Lemon curd
2 Tablespoons of turbinado sugar

Preheat the oven to 350. With an electric mixer, cream together the following until smooth: butter, sugar, vanilla, and lemon zest. Scrape down the sides of the bowl with a spatula. Turn the mixer on low while adding the salt and flour (a little at a time) until it is just combined.

Line your cookie sheets with parchment paper. Roll the dough into 1 oz. balls—about 1 ½ tablespoons. Place them on the cookie sheet and press with your thumb. It helps them to keep their shape if you hold the sides of the cookie with the other index fingers and thumb. Press any cracks back into place.

Fill each indention with a about ¼ teaspoon of lemon curd. Bake for 20-22 minutes. Remove from the oven and immediately sprinkle the edges with turbinado sugar.

Makes about 3 dozen.


This recipe was provided by Sommer Collier. Sommer is the creator of A Spicy Perspective, a blog where she shares easy-to-prepare recipes. In addition to her blog she teaches a cooking class called Confidence In The Kitchen. The class focuses on helping individuals get healthful, delicious meals on the table while gaining confidence in the kitchen.


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