Lemon Thumbprint Cookies

  • 1 C unsalted butter, room temperature
  • 1/2 C sugar
  • 2 large egg yolks
  • 3/4 tsp. lemon extract
  • 1/4 tsp. salt
  • 2-1/2 C flour

  • 6 Tbs. (about) jam or jelly (raspberry is good)

Preheat oven to 350. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon extract and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger or handle-end of a wooden spoon, make deep indentation in center of each ball. Fill indentations with scant 1/2 teaspoon jam or jelly.

Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)

Date Added:January 01, 2002



2001…2014, 2015
Add miniature chocolate chips to dough and substitute almond extract for the lemon to make a linzer type cookie.