Sunday, March 4, 2012
March 20th will be the first day of Spring. With the warm temperature in L.A., I feel like Spring has arrived…last month. Anyhow, these Lemon Scented Thumbprint Cookies gave me the same feeling that Spring has arrived. I love the colors of the jams and curds that sit of top of the cookies. Vibrant, vivid, and very delightful. They just put a smile on my face.
I filled these Lemon Scented Thumbprint Cookies with some home made Meyer Lemon curds (recipe here), orange marmalade and raspberry preserves. I’ll shared the orange marmalade and raspberry preserves recipe in future posts. If you have your own favorite recipes, by all means go for it. Otherwise, using store bought jams are just as good. But I have to tell you though, the curds and and preserves are really easy to make and they taste wonderful.
These cookies are fun to make. It’s a great time to get the kids into the kitchen to help rolling and pressing the dough, too. To make the indentation for the filling, I’ve tried using the back of a wooden spoon and a measuring teaspoons. But nothing works better than my thumb! Dah…these are called thumbprint cookies for a reason, I was thinking out loud! Silly me.
Before you go, don’t forget to enter the current Giveaways on my blog.
For the $100 Amazon Gift Card (who doesn’t like Amazon, right?) Click here to enter. Deadline to enter is March 30th, 2012.
For the Saucy Mama Condiment Kit (delicious products), click here to enter. Deadline to enter is March 7th, 2012.
Good Luck and Happy Baking!
Lemon Scented Thumbprint Cookies (Printable Recipe)
(Filled with Raspberry Preserve, Meyer Lemon Curd and Orange Marmalade)
1/2 cup raspberry preserve (or Meyer Lemon Curd, or Orange Marmalade)
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 sticks butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of the stand mixer fitted with paddle attachment (or in a large bowl using an electric mixer), beat the butter and sugar at medium high speed until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Turn mixer to low, add the flour mixture in 2 additions and beat until just combined. Gather the dough together into a ball.
Form dough into 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Lightly flour your thumb and gently press the center of each dough ball. Fill each indentation with 1/2 teaspoon of the curd/jam. Bake 18 to 20 minutes, or until the cookies are golden brown on the edges.
Transfer the cookies to wire racks to cool completely.