Lemon Thumbprints

Vary the filling in these elegant cookies by using your favorite flavor of fruit curd.

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  • Makes: About 42
  • Prep: 30 mins
  • Bake: 8 mins 375°F per batch

Lemon Thumbprints

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Directions

  1. Preheat oven to 375 degree F. Lightly grease a cookie sheet; set aside. Prepare Basic Dough. Shape dough into 1-inch balls. Roll balls in egg white, then in almonds. Place balls 2 inches apart on the prepared cookie sheet. Press your thumb into the center of each ball.
  2. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Press puffed centers down using the rounded side of a measuring tablespoon. Transfer cookies to a wire rack and let cool. Just before serving, fill centers with about 1 teaspoon lemon, strawberry, or raspberry curd. Makes about 42.

From the Test Kitchen

To Store:

Place cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies; fill with a fruit-flavor curd.

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