Wednesday, December 7, 2011
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!
1 cup butter, softened
1 cup sugar
3 oz. cream cheese, softened
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
Directions: 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).
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).
Don't miss a single recipe at Recipe Shoebox. Sign up on the right for free email updates.