Blueberry Lemon Thumbprints

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Blueberry Lemon Thumbprints
Makes 24 cookies

Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 1/2 tsp lemon extract
  • 1 Tbsp lemon juice
  • Zest of 1 lemon
  • 2 1/4 cups flour
  • 1 Tbsp cornstarch 
  • 1/2 tsp salt
  • 1/2 cup granulated sugar (for rolling)
  • 1/2 cup blueberry preserves
  • For glaze
  • 1/2 cup powdered sugar
  • 2-3 tsp lemon juice

Directions 

  • In a medium sized bowl, beat butter and sugar with an electric hand mixer until light and creamy. 
  • Add egg yolk, vanilla, lemon extract, lemon juice, and zest and beat until combined. 
  • Combine flour, cornstarch, and salt in a small bowl, then add to butter mixture and mix until combined. 
  • Shape into 1 Tbsp sized balls, roll in sugar and place on a pan or plate for chilling. 
  • Press center of each cookie (either with your thumb or the bottom of a teaspoon). 
  • Chill in freezer for 30 minutes or refrigerate for a few hours. 
  • Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
  • Place cookies 1-2 inches apart on baking sheet then fill each cookie with about a tsp of blueberry preserves. 
  • Bake for 12 minutes. 
  • Let sit on pan for a few minutes then transfer to a wire rack to cool completely.
  • Mix powdered sugar and lemon juice together in a small bowl until it is a smooth, slightly thick, pourable consistency.
  • Drizzle glaze over thumbprint cookies.


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