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Lemon Thumbprint Cookies

Would you rather go skiing than sit at the computer? Would you rather get in the kitchen and bake up some lemon thumbprint cookies? Yeah, me too, either or both. I’ve been skiing my buns off, with the bonus of working off the cookie calories!

Chocolate Snowball, my cookbook of pastries from Deer Valley is now out in paperback. To promote the book, I recently flew to Seattle, and made these lemon thumbprint cookies–on the local morning show. My two sisters, a niece, a nephew, a cousin, and an aunt live in Seattle, and all of them, plus a bunch of their friends came to the show, cheering me on in the live audience.

These days, while commuting from work to home and back in the car, I’m listening to The Omnivore’s Dilemma, the seminal book by Michael Pollan. Yes, I am finally reading it, thanks to recorded books on CD. Did you know that xanthan gum, used in many of our favorite store-bought salad dressings, is likely made from corn?

So, some day it will stop snowing and I won’t have to go skiing as much as I can. Then I’ll bake a batch of these cute yummy cookies and post some photos here. Until then–I hope you bake these lemon thumbprints and snap a photo for Instagram. If you do, tag it #lettycooksveggies.

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Lemon Thumbprint Cookies
Ingredients
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 1/2 teaspoon salt
  • 1 cup walnuts , toasted and finely ground
  • Lemon Curd (use the recipe in Chocolate Snowball, or your own.)
Instructions
  1. Beat butter and sugar in mixer until light and creamy; add vanilla and beat to blend. Sift flour, cornstarch and salt into separate mixing bowl; add walnuts.
  2. Add flour/nut mixture to butter mixture and mix just until blended. Refrigerate dough at least 1 hour. Preheat oven to 325°F. Roll dough into 1-inch balls (or scoop with a #100 ice cream scoop) and place on lightly greased (or spray with non-stick cooking spray, or line with parchment paper) cookie sheets one inch apart. Press down center of each ball with thumb. Bake 18 to 20 minutes or until lightly golden. Remove from oven; place on wire rack to cool. Fill hole with Lemon Curd once cookies are cool.

Filed under: Cookies, Snacks, Sweets

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5 comments

  • Are you heading to Denver or Colorado to promote the book? If so, let me know. You’ve got a place to stay and I can help bring some of my foodie people:) I can’t wait to get my hands on a copy of the book. Reply · 13 January, 2011

    • I don’t have any plans to come to Denver–should I make some? The book is lovely and so much more affordable than the hardback–$19.95 vs. $35.00. Reply · 14 January, 2011

  • TT

    Thumbs up to you for your Seattle appearance! I’m so glad you included the link. Reply · 15 January, 2011

  • I watched your clip! Awesome. Cutest little helpers. Nice job, Letty! Reply · 19 January, 2011

    • Gwen,
      so glad you are watching. I love your new website–yes I check out twitter occasionally. We just got 8 inches more snow last night! Reply · 19 January, 2011

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