Lemon Thumbprint Cookies boast the comfort of a cookie with a refreshing lemon filling.
Lemon Thumbprint Cookies
Thumbprint Cookies
Makes about 2 dozen cookies.
Preheat oven to 350°F.
- 1 cup unsalted butter, softened
- 1/4 cup of sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon salt
- 2 cups flour
- 1/8 cup poppy seeds
- 1/4 cup shredded coconut
Cream together butter and sugar. Then mix in vanilla, salt, & flour until dough combines together.
Scoop out a small ball of dough. A cookie scoop works great for this. Roll each cookie dough ball in poppy seeds. If you like, you can roll half the cookies in coconut instead of poppy seeds. Place up to about a dozen per half sheet pan lined with parchment paper.
It almost makes me happy.
Press a thumb in the middle of each cookie. Make sure there are no open sides that your filling will be able to drip out of. You can just press suspicious cracks closed with your fingers before baking.
It probably makes me even happier.
Bake for about 10-12 minutes. After the cookies come out of the oven, fill each one with the lemon filling. Leave the cookies on the tray until they cool. These cookies will crumble if they are picked up before they cool. They need time for the butter in them to cool & set.
Lemon Filling
- 2 cups of powdered sugar
- Zest from fresh lemon (optional)
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons water
You can adjust the liquid to the thickness you desire by adding more or less. It’s a good idea to start with less as you will want your icing pretty thick for these cookies.
Finally, using two small spoons (or you can use a pastry bag), scoop some icing into one then control the amount you need to fill each thumbprint with the other spoon.
