Thumbprint Cookies
Ingredients:
1 cup unsalted butter, softened
3 heaping tablespoons powdered sugar
1 teaspoon vanilla
2 cups sifted flour
Meyer lemon curd, raspberry jam, and/or orange marmalade
3 heaping tablespoons powdered sugar
1 teaspoon vanilla
2 cups sifted flour
Meyer lemon curd, raspberry jam, and/or orange marmalade
Directions:
Preheat oven to 350°F.
Prepare cookie sheet with parchment paper.
Cream the butter and sugar together with a hand mixer.
Add vanilla and flour.
Mix well.
Use a small cookie scoop or spoon to scoop out enough dough to form a ball 1 to 1.5 inches in diameter.
Flatten each ball on the cookie sheet and press each ball with a round measuring spoon or your thumb to form a little crater in each one.
Fill the depression with a dollop of lemon curd, jam, or marmalade.
Bake 8-10 minutes until the filling is set and the cookies are slightly browned on the edges.
Prepare cookie sheet with parchment paper.
Cream the butter and sugar together with a hand mixer.
Add vanilla and flour.
Mix well.
Use a small cookie scoop or spoon to scoop out enough dough to form a ball 1 to 1.5 inches in diameter.
Flatten each ball on the cookie sheet and press each ball with a round measuring spoon or your thumb to form a little crater in each one.
Fill the depression with a dollop of lemon curd, jam, or marmalade.
Bake 8-10 minutes until the filling is set and the cookies are slightly browned on the edges.
Notes:
A dollop is a scientific measure. It is too. Shut up.
Okay, use a spoon to create your dollop. See if I care.
Okay, use a spoon to create your dollop. See if I care.