Easiest Lemon Thumbprint Cookie Recipe

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



The oven should be preheated to 350 degrees Fahrenheit. Put two baking sheets in a separate bowl and line them with parchment paper.


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.


Incorporate the eggs and salt, mixing until thoroughly combined. Stir add the flour and mix on low speed until well combined.


Form the dough into one-inch balls, thereafter sift them through the egg white and ground pecans.


Press tiny wells into the center of each cookie using your thumb; occasionally, I also use the cork screw's bottom.


Leave 2 inches between balls on prepared baking sheets. Bake the cookies for 13–15 minutes until the edges get brown. 


Cookies should cool on the baking sheets for 5 minutes before being transferred to a wire rack to finish cooling.


Each cookie should have a little dollop of lemon curd placed in the middle of it. 

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