Anything baking with lemon, I just love the flavor and aroma while you bake them. These lemon cookies are so yummy that they melt in your mouth, The flavor of lemon curd makes these cookies more delicious and juicy. I made this lemon curd egg less. The egg less lemon curd was made with corn floor and condense milk. It takes less time to bake these cookies. 20 minutes and cookies are ready to eat. the whole house was full with lemon aroma. and we just enjoyed them with coffee.
Upon first bite of a thumbprint you think… Simple, nothing special or fancy here. Then you eat another, and another, trying to figure out how these no-frills cookies can be so addictive.
While pondering your explanation, you look down and discover you’ve just eaten the entire plate of cookies on your quest of unleashing their alluring secrets. Thts all!! this is the magic of these cookies simple but delicious.
This time on our 248th Foodiemonday bloghop event, the theme was suggested by me and its on lemons. Its a #lemonlove theme. My entry for this theme is these Lemon thumbprint cookies. check out the recipe and enjoyyy!!!!:)
1 1/2 cups unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
Zest of one lemon
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup lemon curd
1. Preheat the oven to 180 degrees C.
2. Take a bowl and cream the butter, sugar, vanilla, and lemon zest together until smooth. Scrape the bowl with a spatula, add the salt. Add the flour a little at a time, until it is just combined.
3. Line your cookie sheets with parchment paper. Roll the dough into 1-ounce balls, about 1 1/2 tablespoons. Place them on the cookie sheets and press with your thumb to create a cavity in the center. It helps them to keep their shape if you hold the sides of the cookie with the other index finger and thumb. Press any cracks back into place.
Fill each indentation with a scant 1/4 teaspoon of lemon curd. (Use just a little more if filling with jam.) Bake for 20-22 minutes.