Lemon Thumbprint Cookies are great holiday cookies. Walnut-covered cookie dough balls are filled with lemon curd. Lemony twist on an old-fashioned cookie is excellent!
– 8 tablespoon butter– ½ cup sugar– 2 teaspoon lemon juice – zest of one lemon– 1 teaspoon vanilla extract– 2 egg– ¼ teaspoon salt– 2½ cup all-purpose flour– 1 egg white– 4 ounce pecans – ¼ cup lemon curd
Ingredient
1
The oven should be preheated to 350 degrees Fahrenheit. Put two baking sheets in a separate bowl and line them with parchment paper.
2
Add butter, sugar, lemon juice, lemon zest, and vanilla extract to the mixer bowl and beat on medium with the paddle attachment until light and fluffy.
3
Incorporate the eggs and salt, mixing until thoroughly combined. Stir add the flour and mix on low speed until well combined.
4
Form the dough into one-inch balls, thereafter sift them through the egg white and ground pecans.
5
Press tiny wells into the center of each cookie using your thumb; occasionally, I also use the cork screw's bottom.
6
Leave 2 inches between balls on prepared baking sheets. Bake the cookies for 13–15 minutes until the edges get brown.
7
Cookies should cool on the baking sheets for 5 minutes before being transferred to a wire rack to finish cooling.
8
Each cookie should have a little dollop of lemon curd placed in the middle of it.