A classic combination of buttery shortbread cookies, filled to the brim with luscious blueberry jam, topped with a lemon glaze makes Blueberry Thumbprint Cookies with Lemon Glaze irresistible. They are impossible not to like, and any resistance is futile.
There is something magical about cookies; with every bite, they bring back fond memories of childhood, celebrations, and good times. It's almost a physical impossibility to take a bite of these flavorful morsels and not break out into a big smile as you savor the deliciousness and the feelings it invokes.
Here's why you will love this recipe:
You need only five ingredients, and you probably already have everything you need in your pantry and fridge.
They are very versatile; you can swap out the blueberry jam for any type of jam or preserves you like or happen to have on hand.
Unlike some cookie recipes, you don't have to chill the dough. They are ready to bake when you are!
Blueberry Thumbprint Cookies with Lemon Glaze Recipe
Makes 24 cookies
Cookie ingredients:
1 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
2 Tbsp lemon juice, or lemon paste
2-1/2 cups all-purpose flour
1/2 cup blueberry jam
Lemon glaze ingredients:
1/3 cup granulated sugar
1/4 cup fresh lemon juice
Cookie directions:
Add butter and 3/4 cup of sugar to a large bowl and mix with an electric mixer until the mixture is light and fluffy. (About three minutes)
Add the lemon juice and flour and mix to combine. The mixture will be crumbly. Use your hands and squeeze the dough together until it forms a smooth ball.
Place 1/4 cup of granulated sugar into a small bowl.
Use a small cookie scoop and scoop out a tablespoon of cookie dough. Use your hands to roll it into a ball. It should be about half the size of a golf ball.
Roll the ball in the sugar and place on a greased cookie sheet. Use your thumb or a small measuring spoon (I used a 1/2 teaspoon measuring spoon) to flatten each cookie and add the indentation for the jam.
Add one-half to one teaspoon of jam to the indentation in each cookie. Don't overfill them.
Bake for 12 minutes. Allow the cookies to cool completely before removing from the pan.
Lemon glaze directions:
Add 1/3 cup of sugar and 1/4 cup of lemon juice to a small bowl and mix with a spoon until the sugar is dissolved.
When the cookies have cooled, use a spoon and drizzle the lemon glaze mixture over the top.
Sharon's tips:
- When measuring your flour, use the "spoon and level method," that is, fluff up the flour with a spoon, and then use the spoon to fill your measuring cup. Then, use the flat side of a knife to level off the top of the container.
- You can also use the round handle of a wooden spoon to make the indentations in your cookie dough. Don't go too deep.
- Store these cookies in an airtight container on your counter for up to 4 days, or up to 6 days in the fridge.
- You can freeze the cookies after baking, but wait to add the glaze until they have thawed, and you are ready to serve them. You can also make the dough up to the point of rolling it into balls and freeze that for up to three months. Allow the dough to thaw before continuing with the recipe.
- Your dough might crack a little when making the indentations. You can smooth the cracks with your fingers or just leave them.
- The jam in the cookies will firm up, and you should be able to stack your cookies to store them.
- You can use the old tried and true method of greasing your cookie sheet with butter, or you can line your cookie sheet with parchment paper or a slip mat silicone baking mat.
Sharon Rigsby is the blogger behind Grits and Pinecones. Check out all of her recipes by visiting https://ift.tt/1VcxZ3n.
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June 04, 2020 at 02:47AM
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Jammin' butter cookies take just five simple ingredients - Tallahassee Democrat
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