Lemon Thumbprint Cookies

Course Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Leigh Anne Wilkes


  • 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


  • 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.