Lemon Thumbprint Cookies

[mona1949]

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
2 large egg yolks
3 tablespoons grated lemon peel
1 tablespoon fresh lemon juice
1/4 teaspoon salt
21/2 cups all purpose flour
6 tablespoons (about) jam or jelly

Instructions
Preheat oven to 350°F. 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 peel, lemon juice 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, make deep indentation in center of each ball.
Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Immediately fill indentation in each cookie with scant 1/2 teaspoon jam or jelly. 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.)
Makes about 36.

[puzzlegut]

I'll have to try out the thumbprint cookies sometime. We make our own jam and jelly so I'm sure they would go nicely with the cookies. We've made elderberry jelly, wild grape jelly, mulberry jelly, red raspberry jam, peach jam, and strawberry jam. We also have a big book on making jams and we might be trying out apple pie jam and carrot cake jam. I bet those would taste great on a cookie

[tracymes3]

Thanks Mona,
I love this recipe, I make these cookies at Christmas time and I also use raspberry and it is so yummy...

[tracymes3]

Originally Posted by tracymes3

Thanks Mona,
I love this recipe, I make these cookies at Christmas time and I also use raspberry and it is so yummy...

or you can use lemon curd, it works like a charm.

[mommarivera]

I LOVE lemon anything!!!!!!!!!!