Lemon Thumbprint Cookies
1 c. butter, room temperature
1/2 c. sugar
2 egg yolk
2 tbsp. lemon zest
1 tbsp. lemon juice
1/4 tsp. salt
1 tbsp. cornmeal
2 1/2 c. all purpose flour
4 tbsp pistachios or walnuts, finely chopped
1/3 c. lemon marmalade
Preheat oven to 350 F.
Cream together butter and sugar until smooth. Add egg yolks, zest and juice.
Combine salt, cornmeal and flour in a separate bowl and add to butter mixture and blend.
Shape teaspoonfuls of cookie dough into balls and dip bottoms into chopped nuts.
Place onto a parchment-lined or greased baking sheet, leaving one inch between cookies. Press centers of cookies down using your thumb and bake for 15-18 minutes.
While warm, fill centers with little dollops of marmalade. For chewier cookies, fill centres with marmalade before baking.
YIELD: 24
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