Strawberry Citrus Thumbprint Cookies
From krumkake 14 years ago
- 16 minutes to make
- Serves 48
I’ve never been much of a “fruity” kind of cookie fan – I always went for the chocolate and caramel and gooey stuff. Then a friend asked me to make her some thumbprint cookies for their wedding, so I was challenged to find a recipe. Read more I went to The Food Network and searched for thumbprint recipes. Emeril had an interesting one with raspberry jam, but my friend wanted strawberry jam, so with a few minor changes/additions, I made the recipe and was pleasantly surprised at how much I liked the flavor. The lemon adds a nice citrus-y flavor. I added the lemon extract to the cookies, and the Limoncello to the jam to pump up the citrus flavor just a bit. I’m sure I will be making these again… See less
Ingredients
- jam filling: shopping list
- ½ cup seedless strawberry jam shopping list
- 1 tablespoon limoncello liqueur shopping list
- Cookies: shopping list
- 2¼ cups flour shopping list
- 1 teaspoon baking powder shopping list
- ¼ teaspoon salt shopping list
- 1 cup butter, room temperature shopping list
- ⅔ cup white sugar shopping list
- 2 large egg yolks (yolks only!) shopping list
- 1 tablespoon finely grated lemon zest shopping list
- 1 tablespoon fresh lemon juice shopping list
- ½ teaspoon lemon extract shopping list
- ½ teaspoon vanilla extract shopping list
- 1 cup finely chopped pecans or walnuts, optional shopping list
- powdered sugar, for dusting the tops of the cookies after baking shopping list
How to make it
- Mix together the jam filling and set aside.
- In a medium bowl, mix together the flour, baking powder and salt to blend; set aside.
- In a large bowl, beat the butter and sugar until light and creamy (the original recipe calls for doing this with an electric mixer, but I just used a wooden spoon – that worked fine).
- Beat in the yolks, lemon zest, lemon juice, and both extracts.
- Add the flour mixture, and beat just until ingredients are well moistened.
- Gather the dough into a ball and begin pinching off and rolling into 1” balls (I used a ½ tablespoon to measure the dough out and get uniform sizes – it worked great).
- If desired, roll ball in finely chopped nuts.
- Place rolled balls on lightly greased cookie sheet, keeping them 1” apart.
- With your floured fingertip (I used the back side of a teaspoon measuring spoon), indent each ball in the center; fill indentation with the jam filling.
- Bake cookies at 350 degrees for 16 to 20 minutes (I found 16 minutes to be plenty for my oven – you don’t want to over-bake them).
- Transfer cookies to waxed paper and sprinkle the tops with some powdered sugar sifted through a fine mesh strainer or sifter.
The Rating
Reviewed by 6 people-
Thanks for the great post. This is my favorite cookie except I use raspberry jam. Thanks for the post and high 5!
valinkenmore
in Malott loved it
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Mmmmm good! I like the idea of the lemon/strawberry mixture. Great picture too!
jett2whit
in Union City loved it
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lovely in every way!!!!!
midgelet
in Whereabouts loved it
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