Monday, June 8, 2009
I make the messiest cookies. For real...they are always misshapen and any goo is always running off the sides, but hot damn, these unz are good :)
Thumbprint Cookies (makes 24-36 depending on how big you make them, mine made 24)
2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 tbsp grated lemon peel
1 tbsp fresh lemon juice
1/4 tsp salt (omg..i just realized I forgot to put this in...guess its not too important)
2 1/4 cups all purpose flour
6 tbsp fruit preserves or marmalade (I use Mediterranean Organic, veggie friendly)
1. Preheat oven to 350. Beat together butter and sugar until fluffy. Then add in the egg, lemon peel, lemon juice, and salt (or skip that lol).
2. Stir in 2 cups of flour. Use additional flour if needed to firm up the dough so it holds together well.
3. Form 36 1 inch balls, place on a lined or greased cookie sheet about 1 inch apart. Using your thumb or a deep measuring spoon, make a deep dent in each cookie. Fill each with 1 tsp of preserve.
4. Bake until firm and lightly brown (20 min)