Lemon Blueberry Thumbprint Cookies. Very pretty little lemon cookies filled with blueberry jam. A perfect cookie flavour combination.
Lemon Blueberry Thumbprint Cookies
Lemon and blueberry have made many a duet appearance here on Rock Recipes. Our Lemon Blueberry Cream Cake has been a particularly popular example.
Today we have a recipe for one the lemon and blueberry lovers in a delicious and very pretty little cookie.
These are baked in two stages, the first stage to almost completely bake the cookie. The second, for just a few minutes after you add the jam, is to help set in and make it adhere in the little well at the center of the cookie.
Blueberries Picked on Signal Hill
The turbinado sugar on the outside of the cookies is optional but I think it does make them look more appealing.
Lemon Blueberry Thumbprint Cookies
I usually split the batch and roll half the cookies in the sugar so that folks have a choice and I think the slightly look great together on the plate too.
Another way to put a twist on this recipe is to switch the lemon for lime. You can then use our Blueberry Lime Jam in those cookies.
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Lemon Blueberry Thumbprint Cookies
Lemon Blueberry Thumbprint Cookies - very pretty little lemon cookies filled with blueberry jam. A perfect cookie flavour combination.
Ingredients
- 1 cup butter
- 1/2 cup white sugar
- 2 large egg yolks
- zest of 2 small lemons, finely minced
- 1 tsp lemon extract
- pinch salt
- 2 1/2 cups flour
- 1 cup blueberry jam
- 1/2 cup turbinado sugar, optional
Instructions
- Cream the butter and sugar well.
- Beat in the egg yolks and lemon extract.
- Stir in the lemon zest.
- Fold in the flour and salt until fully incorporated and a soft dough forms.
- Wrap the dough in plastic wrap and chill for about an hour.
- Preheat the oven to 350 degrees F.
- Roll the dough into 1 inch balls and roll the balls in coarse sugar. I like turbinado. (this is an optional step)
- Place the dough balls on a parchment paper lined baking sheets, about 2 inches apart.
- Using your finger or the handle of a wooden spoon make a deep indentation in the center of each dough ball.
- Bake for 16-18 minutes until they start to appear golden at the bottom edges.
- Remove from the oven and spoon blueberry jam into the centers to fill the little wells.
- Return the cookies to the oven for 3-4 minutes.
- Transfer the cookies to a wire rack to cool completely. Store in airtight containers.
- These will freeze well in a single layer in a plastic container.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
36Serving Size
36 cookiesAmount Per Serving Calories 117Saturated Fat 3gCholesterol 24mgSodium 65mgCarbohydrates 16gFiber 1gSugar 7gProtein 1g