Lemon Filled Cookies

Wednesday, December 7, 2011

Day 7 at Recipe Shoebox's Holiday Baking Series features these stand-out-in-a-crowd lemon filled cookies!  Come back every day in December for a new holiday goodie recipe!

I first discovered these cookies when I recently participated in a cookie exchange.  There were about 2 dozen different cookies on the platter and these lovely yellow cookies were the first ones I noticed!   In addition to being one of the prettiest cookies of the bunch, they also ended up being one of my favorite tasting cookies as well.   I loved the slightly crisp effect that the sugar added to the cookie and the lemon filling gave them an unforgettable burst of flavor that kept me going back for more and more and more....   :)

Luckily they're a cinch to make as well.  Just whip up the cookie dough as per usual, refrigerate, roll them in egg whites/sugar, then put them on the pan, press in your thumbprint, then fill with lemon filling, stick in the oven....voila!  Cookies that won't get lost on a cookie platter!

Recipe Source:  My friend, Kim N.

Don't you just hear them crying out to be eaten?!
Click here for printable recipe.

Posted by Lara. 

The ingredients:
1 cup butter, softened
1 cup sugar
3 oz. cream cheese, softened
1 egg
3 Tbs. lemon juice
2 tsp. lemon zest, finely grated
1 tsp. vanilla extract
1/4 tsp. salt
2-1/4 cups flour
2 egg whites
coarse or regular sugar
1 jar lemon curd (found near the jellies or the pie fillings, depending on the store) or 1 box prepared cook and serve lemon pudding


Cream butter and sugar together, then add cream cheese.  lemon juice, lemon zest. vanilla, and salt.  Beat until well blended.  Beat in flour.  Wrap dough tightly in plastic wrap and refrigerate for at least one hour (do not skip the chilling time).

Shape into 1-inch balls and dip into egg whites until lightly coated.  Then roll in the  sugar.

Place cookies 2-inches apart on a parchment paper-lined baking sheet.  Press thumb deep into the center of each cookie, flattening the cookie slightly.  Fill with lemon curd.

Bake at 375 degrees for 9-11 minutes or until cookies are done.  Store cookies tightly covered in the refrigerator.  (Oops!  I stored mine at room temperature for a few days and didn't have any problems with them). 

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Lara December 9, 2011 at 7:11 AM  

I forgot to mention that this cookie dough is also great for rolling out and cookie cutting. :)

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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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