Lemon Drop Thumbprints

Lemon Drop Thumbprints takes around 45 minutes from beginning to end. For 37 cents per serving, you get a hor d'oeuvre that serves 36. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 197 calories. It is brought to you by A Spicy Perspective. 282 people were glad they tried this recipe. If you have flour, turbinado sugar, vanilla, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is very bad (but still fixable). Double Lemon Drop Cocktail with Ole Smoky Lemon Drop Moonshine, Lemon Ginger Thumbprints, and No Bake Granola Thumbprints with Lemon Curd #Giveaway are very similar to this recipe.

Servings: 36

 

Ingredients:

3 ¼ cups all-purpose flour

½ tsp. kosher salt

Lemon curd

Zest of 1 lemon

1 cup of sugar

2 Tb. turbinado sugar

3 sticks of unsalted butter, at room temperature

1 tsp. vanilla

Equipment:

hand mixer

spatula

bowl

oven

baking paper

baking sheet

Cooking instruction summary:

Preheat the oven to 350*. With an electric mixer, cream the butter, sugar, vanilla, and lemon zest together until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the salt. Add the flour a little at a time, until it is just combined.Line your cookie sheets with parchment paper. Roll the dough into 1 oz. balls—about 1 ½ tablespoons. Place them on the cookie sheets and press with your thumb. It helps them to keep their shape if you hold the sides of the cookie with the other index finger and thumb. Press any cracks back into place.Fill each indention with a scant ¼ tsp. of lemon curd. (Use just a little more if filling with jam.) Bake for 20-22 minutes. Remove them from the oven and immediately sprinkle the edges with turbinado sugar!

 

Step by step:


1. Preheat the oven to 350*. With an electric mixer, cream the butter, sugar, vanilla, and lemon zest together until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the salt.

2. Add the flour a little at a time, until it is just combined.Line your cookie sheets with parchment paper.

3. Roll the dough into 1 oz. balls—about 1 ½ tablespoons.

4. Place them on the cookie sheets and press with your thumb. It helps them to keep their shape if you hold the sides of the cookie with the other index finger and thumb. Press any cracks back into place.Fill each indention with a scant ¼ tsp. of lemon curd. (Use just a little more if filling with jam.)

5. Bake for 20-22 minutes.

6. Remove them from the oven and immediately sprinkle the edges with turbinado sugar!


Nutrition Information:

Quickview
196k Calories
1g Protein
9g Total Fat
26g Carbs
0% Health Score
Limit These
Calories
196k
10%

Fat
9g
15%

  Saturated Fat
5g
37%

Carbohydrates
26g
9%

  Sugar
17g
20%

Cholesterol
20mg
7%

Sodium
90mg
4%

Get Enough Of These
Protein
1g
3%

Vitamin B1
0.09mg
6%

Selenium
3µg
6%

Folate
20µg
5%

Vitamin A
235IU
5%

Manganese
0.08mg
4%

Vitamin B2
0.06mg
4%

Vitamin B3
0.67mg
3%

Iron
0.53mg
3%

Vitamin E
0.23mg
2%

Phosphorus
14mg
1%

Fiber
0.36g
1%

covered percent of daily need
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Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

Food Joke

Chuck Norris twists off European beer caps.

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