Zesty Lemon Thumbprint Cookies with Sweet Berry Jam
Thumbprint cookies were always a Christmas cookie must in our house when I was growing up. The lemon zest is a nice flavor spark and pairs best with berry jams. I like filling the cookies with jam before baking to get a bit of gooey, chewy goodness.
Prep Time: 15 minutes
Bake Time: 18-20 minutes per batch
Makes about 36
1 cup unsalted butter (2 sticks or 8 oz.), at room temperature
1/2 cup (4 oz.) granulated sugar
2 large egg yolks
2 lemons, zest of 2 + 1 tablespoon fresh lemon juice
2 1/2 cups (12 ounces) all purpose flour
1/4 teaspoon fine sea salt
1/2 cup berry jam, I like 1/4 cup raspberry and 1/4 cup blueberry
2 cookie sheets
2 Cooling racks
Stand mixer or hand held beaters
1-2 large bowls
Measuring cups and spoons
Preheat oven to 350°F.
Using a stand mixer or hand held mixer, cream 1 cup butter and 1/2 cup sugar until light and fluffy, about 5-8 minutes.
Beat in egg yolks, one at a time.
On low speed, stir in lemon zest, 1 tablespoon lemon juice and 1/4 teaspoon fine sea salt.
Gently add flour in a third at a time. Mix on low speed until just combined and beginning to bind.
With your hands, gather the dough together in the bowl to finish binding.
Using a tablespoon, scoop the dough and form into 1-inch balls.
Place the dough balls onto cookie sheets, spacing 1 inch apart.
Use your thumb to make a deep indentation in center of each ball.
Fill each center with 1/2 to 1 teaspoon berry jam.
Bake the cookies until just firm with a tinge of gold on the bottom, about 18 to 20 minutes.
Remove from oven and let the cookies cool for about 5 minutes on the sheets, on the cooling racks.
Transfer the thumbprint cookies to the racks and cool completely.
Store between sheets of waxed or parchment paper in an airtight container at room temperature.