Lemon Thumbprints

Posted: 3:00 AM CST Saturday, Dec. 13, 2014 Last Modified: 3:16 PM CST Wednesday, Dec. 17, 2014 | Updates

This recipe adds some fresh citrus flavour to a buttery thumbprint cookie.

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This recipe adds some fresh citrus flavour to a buttery thumbprint cookie.

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This article was published 13/12/2014 (3947 days ago), so information in it may no longer be current.

This recipe adds some fresh citrus flavour to a buttery thumbprint cookie.

Lemon Thumbprints

Lemon almond thumbprints can be filled with raspberry, blueberry jam or lemon buttercream.

175 ml (3/4 cup) unsalted butter, at room temperature

125 ml (1/2 cup) granulated sugar

2 eggs, separated

5 ml (1 tsp) vanilla

5 ml (1 tsp) grated lemon rind

375 ml (1 1/2 cup) all-purpose flour

250 ml (1 cup) blanched slivered almonds, chopped very fine

About 80 ml (1/3) cup good store-bought or homemade lemon curd

Preheat oven to 190 C (375 F). Line cookie sheets with parchment paper. In large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolks, lemon rind and vanilla and beat until combined. Beat in flour by hand, just until combined. Roll dough into 2.5-cm (1-inch) balls. Place egg whites in a small bowl and beat lightly; place chopped almonds in another bowl. Roll dough balls in egg whites, then almonds. Place on prepared cookie sheets 2.5 cm (1 in) apart and flatten gently. Using your thumb, make an indentation in the centre of each cookie. (If any edges crack, gently push together.)

Bake for 12-15 minutes, or until edges are beginning to turn light brown and centres are starting to set. Check at midpoint of baking time, and if centres have puffed up, gently indent again using the handle end of a wooden spoon. When cookies are done, indent centres again if necessary. Cool on rack. Place a small spoonful of lemon curd in centre of each cookie.

Makes about 2 dozen cookies. Store in single layers, separated by wax paper, in an airtight container. You can store unfilled cookies at room temperature for up to 3 days and add lemon curd just before serving. Cookies filled with lemon curd need to be stored in the fridge. Unfilled cookies also freeze well.

Tester’s notes: The lemon works nicely with these very rich cookies. If you don’t want to bother with lemon curd, you could fill these thumbprints with raspberry or blueberry jam or lemon buttercream.