Happy New Year, Everyone! :)
Did you all celebrate it well? I was thankful I had the day off from work, so I kept it low-key. I caught up on sleep and lounged around with my family all day. It was so relaxing and stress-free. Haha!
The holidays are finally winding down. I`m not sure whether it`s a good or bad thing. I have been in a constant state of food coma since Thanksgiving!! I can`t use the excuse: "It's the holidays!" anymore when I`m sneaking a cookie just before bedtime. And, sadly, my daily cookie intake has slowed to a halt as I let my body recuperate from all the bad food from the past several months! :P
It`s really amazing how I can just keep eating cookies without getting sick of them. I think it helps since there is so much you can potentially do with cookies.
This recipe needed to get on the blog already. I have been using this recipe since my early baking days from 3 years ago. As you can tell, with all the cookies I eat, this recipe must be special if it`s stuck around with me for this long.
I adore and love the lemon and strawberry combo. The cookie is a delicious lemon shortbread cookie while the center is filled with a dollop of strawberry preserves. Then, I drizzled some lemon glaze on it, because I wanted to add more tart to the cookie. And, I`ll be honest, I just love lemon. :)
Lemon Strawberry Thumbprint Cookies
Adapted: Allrecipes | Yields: 18 cookies| Level: Easy | Total Time: 40 minutes
§ ½ cup (8 tablespoons butter), softened
§ 1/3 cup granulated sugar
§ ¼ teaspoon lemon extract
§ 1 cup + 2 tablespoons all purpose flour
§ ¼ cup strawberry preserves
§ ¼ cup powdered sugar/icing sugar, shifted
§ ¼ teaspoon lemon extract
§ ½ teaspoon milk
- nonstick baking sheet(s)
- 1 mixing bowl w/ electric mixer
- 1 spoon
- cookie scoop
- 1 small bowl
- 1 whisk
- baking mat/parchment paper
1. Line baking sheet(s) with parchment paper, or baking mat.
2. In a bowl with electric mixer, cream together softened butter and sugar until light and fluffy (about 3 minutes).
3. Beat in lemon extract.
4. Gradually mix in the flour, in 3 additions (add flour, mix, flour, mix, flour, mix).
5. Using the palm of your hands, roll dough into 1 inch balls.
6. Poke a small hole in the center of each dough ball (use the back of a small measuring spoon).
7. Place balls on prepared cookie sheet(s) and chill in freezer for 15 minutes.
8. Meanwhile, preheat oven to 350°F.
9. Remove cookies from freezer an drop a small amount of strawberry preserves in each cookie's dent.
10. Bake for 14-18 minutes, or until edges are lightly golden.
11. Allow cookies to cook completely on cookie sheet.
12. In a small bowl, whisk together powdered sugar, lemon extract, and milk.
13. Drizzle over each cookie.
- Dough can be made and rolled into balls with indents ahead of time (a day in advance). Continue as directed when you're ready to bake.
- Cookies will taste the same for about a week if kept in sealed container.