Lemon Almond Thumbprint Cookies
A beautiful cookie that is equal parts sweet and sour! Filled with a sinful lemon curd and coated with almonds...shortbread cookies have never looked so good!
Directions
Lemon Curd
1. Fill a medium saucepan halfway with water and place a medium glass bowl on top to create a double boiler.
2. Bring the water to a boil and then reduce heat to medium-low so water is at a slow boil.
3. Add the egg yolks, sugar, zest, lemon juice and salt to the glass bowl.
4. Whisk constantly for 8-10 minutes until the mixture thickens to the consistency of honey.
5. Carefully remove bowl from the saucepan with potholders. Stir in the butter until completely melted.
6. Pour into a small glass bowl or jar and place plastic wrap directly over the surface until completely cooled.
Cookies
1. In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
2. In a large bowl or in the bowl of a stand mixer, add butter and beat until creamy. Scraping down the sides when necessary.
3. Add sugar and brown sugar and beat until well combined.
4. Add egg yolk, vanilla and almond extract. Beat until combined.
5. With mixer on low speed, slowly add flour mixture to wet ingredients until completely incorporated. The dough will be dry and should barely hold together.
6. Use your hand at the end to make sure it stays together. Add a small amount of milk to the dough if it is too crumbly.
7. In a small bowl, add the almonds and sugar. Mix together with a fork.
8. Scoop cookie dough into tablespoon sized balls and roll so the ball is nice and smooth with no cracks.
9. Roll in egg whites and then in almond mixture and place on baking sheet lined with parchment paper.
10. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie.
11. Transfer the uncooked cookies to refrigerator or freezer and chill for 30 minutes and preheat oven to 350 degrees.
12. Bake for 10-12 minutes. Do not over-bake.
13. Remove from oven. Add lemon curd to thumbprint cookies using a pastry bag or with a spoon up to the rim of the indentation.
14. Allow cookies to cool completely.
Lemon Almond Thumbprint Cookies
Ingredients:
- 2 large egg yolks
- 1/3 cup sugar
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 3 Tablespoons butter, softened
- 2 1/4 cups flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 egg whites
- 3/4 cup almond slivers, finely chopped
- 1/4 cup sugar
Instructions:
How to cook Lemon Almond Thumbprint Cookies
- Fill a medium saucepan halfway with water and place a medium glass bowl on top to create a double boiler.
- Bring the water to a boil and then reduce heat to medium-low so water is at a slow boil.
- Add the egg yolks, sugar, zest, lemon juice and salt to the glass bowl.
- Whisk constantly for 8-10 minutes until the mixture thickens to the consistency of honey.
- Carefully remove bowl from the saucepan with potholders. Stir in the butter until completely melted.
- Pour into a small glass bowl or jar and place plastic wrap directly over the surface until completely cooled.
- In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
- In a large bowl or in the bowl of a stand mixer, add butter and beat until creamy. Scraping down the sides when necessary.
- Add sugar and brown sugar and beat until well combined.
- Add egg yolk, vanilla and almond extract. Beat until combined.
- With mixer on low speed, slowly add flour mixture to wet ingredients until completely incorporated. The dough will be dry and should barely hold together.
- Use your hand at the end to make sure it stays together. Add a small amount of milk to the dough if it is too crumbly.
- In a small bowl, add the almonds and sugar. Mix together with a fork.
- Scoop cookie dough into tablespoon sized balls and roll so the ball is nice and smooth with no cracks.
- Roll in egg whites and then in almond mixture and place on baking sheet lined with parchment paper.
- Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie.
- Transfer the uncooked cookies to refrigerator or freezer and chill for 30 minutes and preheat oven to 350 degrees.
- Bake for 10-12 minutes. Do not over-bake.
- Remove from oven. Add lemon curd to thumbprint cookies using a pastry bag or with a spoon up to the rim of the indentation.
- Allow cookies to cool completely on a wire rack.
Notes:
Calories
135.87Fat (grams)
10.11Sat. Fat (grams)
6.11Carbs (grams)
10.36Fiber (grams)
0.09Net carbs
10.28Sugar (grams)
8.06Protein (grams)
1.39Sodium (milligrams)
148.74Cholesterol (grams)
62.77