Do you remember when I made the lemon curd a couple weeks ago? I told you I had my own ideas on how to use it. Today I present you with one of those ideas! It’s a combination of these thumbprint cookies, the lemon curd, and the icing from my lemon blueberry bread! Here is my Triple Lemon Thumbprint Cookies!
Aren’t they pretty and yummy looking! I tell you what, they did not last long at all in my house. My kids have grown to be lemon freaks like me! I have to admit, though, I did eat my fair share.
The lemon icing drizzle on these cookies is a must. They are super cute without, but it adds the tartness you really need in a lemon treat. Without it the sweet/tart balance isn’t quite there, but with the icing these little treasures are just right!
Ingredients: (Printable version below)
- 4 oz block of cream cheese, softened
- 1 stick (8 Tbsp) butter, softened
- 1-1/5 tsp lemon extract
- 1/2 Cup + 3 Tbsp. granulated sugar
- 1 Cup + 3 Tbsp. all purpose flour
- Zest from 1 Lemon
- About 1/4 Cup of lemon curd (store bought or home made)
- 1/4 Cup powdered sugar
- Lemon juice, to taste
In a medium mixing bowl beat together softened cream cheese and butter until fluffy. Add extract and sugar, and beat well. Continue beating while adding flour, a little at a time, until just incorporated. Gently stir in the lemon zest by hand. Then cover the bowl with plastic wrap and refridgerate for at least 1 hour.
About 30 minutes before baking, preheat your oven to 350* Now this temp is different from the first time I posted about the cookies themselves. The reason is the lemon curd. The hotter temperature for the same amount of time made the curd thin out too much and drip off the cookies. Which then led to it burning on the pan and making the smoke alarms go off.
As I’m sure you can guess, the next step is to scoop the dough into heaping tablespoons and roll them into balls. Then place them on your prepared cookie sheet (I like using parchment paper over it) and press your thumbprint into the center. Fill the indents with your lemon curd, about 1/4 tbsp in each one.
Bake for about 12 minutes, or until the edges JUST start to brown. move them to a cooling rack right away.
While they cool, make your icing by mixing together the powdered sugar and lemon juice. I suggest adding the juice just a little at a time until you get the consistency you like. Once the cookies are cool, drizzle the icing over them, and allow it to dry. When the cookies are cool and the icing dry you can stack them or package them without a problem. They won’t stick together. If they last that long!
Let me know how you liked my Triple Lemon Thumbprint Cookies in the comments! Or share your favorite kind of thumbprint cookies!