Lemon Thumbprints
2 sticks butter, softened
1/2 c sugar
2 large egg yolks
1 Tbs grated lemon zest
1 Tbs fresh lemon juice
1/2 tsp salt
2 1/2 c flour
1 cup lemon curd or filling
Heat oven to 350°. Beat butter and sugar with mixer until well blended. Beat in yolks, lemon zest, lemon juice, and salt. With mixer on low, beat in flour just until moist clumps form. Gather dough together in bowl to bind. Shape dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
No comments:
Post a Comment