Homemade Lemon Thumbprint Cookies
- Yield 24
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Homemade Lemon Thumbprint Cookies is a dessert recipe on Avoteb. The yield on the card is 24. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 24 servings
- 2 cups (284 g) all-purpose flour
- 1 1/3 cup (145 g) almond flour
- 1/2 teaspoon fine sea salt
- 1 cup (227 g) unsalted butter, room temperature
- 1/2 cup (115g ) cane sugar (or white granulated sugar)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- zest of 1 lemon
- 1/2 cup lemon curd
Method
Prep oven and baking sheet. Warm oven to 350°F. Line a baking sheet with parchment paper.
Stir dry ingredients. In a small mixing bowl, whisk together the flours and salt until combined.
Stir the dough. Mix the butter and sugar in the bowl of a stand mixer (or see hand mixer instructions below). Using the paddle attachment, cream together on medium speed for about 1 minute, or until light and fluffy. Tip in the vanilla extract, almond extract, lemon zest and briefly mix to combine. Tip in the flour mixture and mix on low speed until just combined, scraping down the sides of the bowl as needed.
Form the dough. Roll the dough into 1.5-tablespoon balls (about 20 grams each) and place a few inches apart on the prepared cookie sheet. Take a round teaspoon or your thumb or the bottom of a wooden spoon to press an indent into each dough ball.*
Roast Roast for 14 to 16 minutes or until the cookies are very lightly golden. Move the pan to a wire baking rack. Take the same teaspoon/spoon/thumb to immediately re-indent the cookies while they are still soft, then fill with lemon curd.
Plate Plate warm and enjoy!
