This recipe is quite simple, and the tender flaky cookies, show off the filling wonderfully. Traditionally thumbprints are filled with jam or jelly and though that will work beautifully in these, in springtime when we have so many eggs I love them filled with our Lemon curd Recipe HERE .
|Lemon Thumbprint cookies|
1 cup butter, very soft
1/2 cup powdered sugar
2 tsps Almond extract
2 cups flour
1 cup homemade or prepared Lemon curd (cooled completely)
Mix butter and sugar together till very creamy, add extract.
Add flour and still well, it will be very crumbly at first, keep stiring, it will come together into a nice silk ball, cover with saran wrap and refridgerate for an hour (longer is fine too).
Lightly dust hands with flour and pinch off small balls of dough, roll into a ball about 1 inch in size place on ungreased cookie sheet and as you set down use your thumb to make an indentation in center of cookie. You can place them quite close together as they hardly spread at all.
When all your cookies are formed, take a teaspoon and place a dollop of lemon curd in indentation (don't overfill--about 1/2 a tsp. will do it) Bake at 350*15-18 minutes. Cookies will be slightly firm to the touch but will not brown. Remove from tray to a wire rack and cool completely.
Glaze: Mix together 1/2 cup powdered surgar and enough lemon juice (about a teaspoon) to make a glaze that is thick but will easily drizzle off the end of a spoon, glaze cookies and serve!!!