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Lemon Thumbprint Cookies
Shortbread Cookies filled with Lemon Curd
Course
Cookies
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
0
minutes
minutes
Total Time
30
minutes
minutes
Servings
50
cookies
Calories
99
kcal
Author
Leigh Anne Wilkes
Ingredients
1 1/2
C
butter
softened
3/4
C
powdered sugar
1 1/2
tsp
vanilla
2
C
all purpose flour
1
C
cornstarch
1/2
tsp
salt
1
C
walnuts
toasted and finely ground
Lemon Curd or other jam to fill cookie with
Instructions
In your mixer combine and cream together the butter and powdered sugar until light and creamy.
Add in vanilla. Mix to blend.
Put flour, cornstarch, nuts and salt in a small bowl and whisk together.
Add flour mixture into butter and mix until blended.
Refrigerate dough for at least 1 hour.
Preheat oven to 325 F.
Grease cookie sheet or cover with parchment paper.
Drop cookie dough onto sheets in a rounded teaspoon, one inch apart
Use your thumb to press down into the middle of each ball making an indentation.
Bake for 15-18 minutes or until lightly browned around edges.
Cool completely.
Fill indentation with
lemon curd.
Nutrition
Calories:
99
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
72
mg
|
Potassium:
18
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
171
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
1
mg