Strawberry Citrus Thumbprint Cookies |
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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 48 |
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I’ve never been much of a “fruity” kind of cookie fan – I always went for the chocolate and caramel and gooey stuff. Then a friend asked me to make her some thumbprint cookies for their wedding, so I was challenged to find a recipe. Read more . Emeril had an interesting one with raspberry jam, but my friend wanted strawberry jam, so with a few minor changes/additions, I made the recipe and was pleasantly surprised at how much I liked the flavor. The lemon adds a nice citrus-y flavor. I added the lemon extract to the cookies, and the Limoncello to the jam to pump up the citrus flavor just a bit. I’m sure I will be making these again… . Ingredients:
jam filling |
1/2 cup seedless strawberry jam |
1 tablespoon limoncello liqueur |
cookies |
21/4 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup butter, room temperature |
⅔ cup white sugar |
2 large egg yolks (yolks only!) |
1 tablespoon finely grated lemon zest |
1 tablespoon fresh lemon juice |
1/2 teaspoon lemon extract |
1/2 teaspoon vanilla extract |
1 cup finely chopped pecans or walnuts, optional |
powdered sugar, for dusting the tops of the cookies after baking |
Directions:
1. Mix together the jam filling and set aside.
2. In a medium bowl, mix together the flour, baking powder and salt to blend; set aside.
3. In a large bowl, beat the butter and sugar until light and creamy (the original recipe calls for doing this with an electric mixer, but I just used a wooden spoon – that worked fine).
4. Beat in the yolks, lemon zest, lemon juice, and both extracts.
5. Add the flour mixture, and beat just until ingredients are well moistened.
6. Gather the dough into a ball and begin pinching off and rolling into 1” balls (I used a 1/2 tablespoon to measure the dough out and get uniform sizes – it worked great).
7. If desired, roll ball in finely chopped nuts.
8. Place rolled balls on lightly greased cookie sheet, keeping them 1” apart.
9. With your floured fingertip (I used the back side of a teaspoon measuring spoon), indent each ball in the center; fill indentation with the jam filling.
10. Bake cookies at 350 degrees for 16 to 20 minutes (I found 16 minutes to be plenty for my oven – you don’t want to over-bake them).
11. Transfer cookies to waxed paper and sprinkle the tops with some powdered sugar sifted through a fine mesh strainer or sifter.
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