Lemon Thumbprint Cookies
Sept 7, 2021 20:40:05 GMT -5
Post by Honoria on Sept 7, 2021 20:40:05 GMT -5
Lemon Thumbprint Cookies
yield: 34 COOKIES
prep time: 45 MINUTES
cook time: 14 MINUTES
total time: 59 MINUTES
Ingredients
For The Cookies
1 cup (227 g) unsalted butter, softened
½ cup (110 g) granulated sugar, packed
2 egg yolks
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups (325 g) all-purpose flour
¼ cup (57 g) lemon curd
For The Drizzle
½ cup (90 g) white chocolate chips
½ tablespoon vegetable oil
Instructions
Make The Cookies
Preheat the oven to 350ºF. Line 2 baking sheet with parchment paper or silicone mat; set aside.
In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes
Beat in the egg yolks, vanilla, and salt. Add the flour and mix just until blended. Scrape down the sides and bottom of the bowl as needed.
Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.
Fill the indents with ¼ teaspoon lemon curd.
Bake for 12-14 minutes or until the bottom edges are lightly browned.
Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make The Drizzle
Combine the white chocolate and canola oil in a microwave safe bowl. Heat on high for 30 seconds. Stir until melted. If additional heating is needed, do it in 10-second intervals. Stir well after each interval until the chocolate has melted completely.
Drizzle the melted white chocolate over cooled cookies and allow them to sit until the chocolate has set. You can place them in the refrigerator to set the chocolate quickly.
Notes
Make Ahead Tip
Store the cookies in an airtight container at room temperature for up to 3 days. Or in the refrigerator for up to 6 days.
Baked cookies without the glaze will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator.
The cookie dough will keep for up to 2 months in the freezer. Thaw in the refrigerator overnight.
link
yield: 34 COOKIES
prep time: 45 MINUTES
cook time: 14 MINUTES
total time: 59 MINUTES
Ingredients
For The Cookies
1 cup (227 g) unsalted butter, softened
½ cup (110 g) granulated sugar, packed
2 egg yolks
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups (325 g) all-purpose flour
¼ cup (57 g) lemon curd
For The Drizzle
½ cup (90 g) white chocolate chips
½ tablespoon vegetable oil
Instructions
Make The Cookies
Preheat the oven to 350ºF. Line 2 baking sheet with parchment paper or silicone mat; set aside.
In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes
Beat in the egg yolks, vanilla, and salt. Add the flour and mix just until blended. Scrape down the sides and bottom of the bowl as needed.
Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.
Fill the indents with ¼ teaspoon lemon curd.
Bake for 12-14 minutes or until the bottom edges are lightly browned.
Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make The Drizzle
Combine the white chocolate and canola oil in a microwave safe bowl. Heat on high for 30 seconds. Stir until melted. If additional heating is needed, do it in 10-second intervals. Stir well after each interval until the chocolate has melted completely.
Drizzle the melted white chocolate over cooled cookies and allow them to sit until the chocolate has set. You can place them in the refrigerator to set the chocolate quickly.
Notes
Make Ahead Tip
Store the cookies in an airtight container at room temperature for up to 3 days. Or in the refrigerator for up to 6 days.
Baked cookies without the glaze will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator.
The cookie dough will keep for up to 2 months in the freezer. Thaw in the refrigerator overnight.
link
