Strawberry Lemonade Thumbprint Cookies
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Directions
Item No.
101310
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 egg yolks
- ½ teaspoon lemon extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- Stonewall Kitchen Strawberry Jam
- Pink food coloring, optional
- Confectioners’ Sugar, optional for dusting
Directions
- Preheat oven to 375° F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as necessary.
- Add the egg yolks, lemon extract and food coloring (if using) and beat until fully combined.
- Add the flour and salt to the bowl. Turn mixer onto low until just incorporated and then increase the speed and combine completely until a dough is formed. Remove bowl from mixer.
- Scoop dough out a few tablespoons at a time and roll into a ball. Place on the prepared baking sheets. With your thumb or the back of a teaspoon, press the center down to create and indent. Continue until all dough is used.
- Bake cookies for 8 minutes. Remove from oven. Use a teaspoon to re-press the indents down. Fill with jam and place back into the oven to bake for an additional 4-5 minutes until edges are slightly browned and jam has set.
- Remove from oven and allow to cool slightly on the baking sheet. Finish cooling on a wire rack. Dust with confectioners’ sugar prior to serving, if desired.
