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Lemon Thumbprint Cookies

After eating all your dark green leafy veggies, treat yourself to a tangy cookie!


1 cup salted butter, softened
1/2 cup confectioners sugar
2 egg yolks
1 tablespoon grated lemon zest
2 tablespoons fresh-squeezed lemon juice
2 1/2 cups flour
1 cup lemon curd
2 tablespoons milk (if needed)
Confectioners sugar for dusting


  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Using an electric mixer combine butter and sugar until smooth and pale, about three minutes. Beat in yolk, lemon zest and lemon juice. With mixer on low speed, add flour and beat just until combined. If dough is still a little crumbly, add milk, one tablespoon at a time JUST until dough comes together. This dough is meant to be firm so that the cookies do not spread and the thumbprints hold their shape. So only add liquid if there are crumblies on the bottom that just won’t stick to the dough.
  3. Form dough into 1-inch balls and place on prepared baking sheets, about 1-inch apart. Using the end of a wooden spoon (or your finger), make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
  4. Remove cookies from oven. If the depth of the indentation seems to have reduced, press it lightly again using a spoon when it is still hot and immediately fill indentations with curd. Bake again for a couple of minutes just to set the curd. Or if serving fresh you can skip the baking of the curd.
  5. Lightly dust the cookies with powdered sugar before serving.

Yields about 32 cookies

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