Happy New Year, Everyone! :)
Did you all celebrate it well? I was thankful I had the day off from work, so I kept it low-key. I caught up on sleep and lounged around with my family all day. It was so relaxing and stress-free. Haha!
The holidays are finally winding down. I`m not sure whether it`s a good or bad thing. I have been in a constant state of food coma since Thanksgiving!! I can`t use the excuse: "It's the holidays!" anymore when I`m sneaking a cookie just before bedtime. And, sadly, my daily cookie intake has slowed to a halt as I let my body recuperate from all the bad food from the past several months! :P
It`s really amazing how I can just keep eating cookies without getting sick of them. I think it helps since there is so much you can potentially do with cookies.
This recipe needed to get on the blog already. I have been using this recipe since my early baking days from 3 years ago. As you can tell, with all the cookies I eat, this recipe must be special if it`s stuck around with me for this long.
I adore and love the lemon and strawberry combo. The cookie is a delicious lemon shortbread cookie while the center is filled with a dollop of strawberry preserves. Then, I drizzled some lemon glaze on it, because I wanted to add more tart to the cookie. And, I`ll be honest, I just love lemon. :)
Lemon Strawberry Thumbprint Cookies
Ingredients:
Cookies:
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½ cup (8 tablespoons butter), softened
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1/3 cup granulated sugar
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¼ teaspoon lemon extract
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1 cup + 2 tablespoons all purpose flour
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¼ cup strawberry preserves
Lemon Glaze:
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¼ cup powdered sugar/icing sugar, shifted
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¼ teaspoon lemon extract
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½ teaspoon milk
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Materials Needed:
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nonstick baking sheet(s)
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1 mixing bowl w/ electric mixer
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1 spoon
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cookie scoop
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1 small bowl
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1 whisk
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baking mat/parchment paper
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Directions:
Cookies:
1.
Line baking sheet(s) with parchment paper, or baking mat.
2.
In a bowl with electric mixer, cream together softened butter and sugar
until light and fluffy (about 3 minutes).
3.
Beat in lemon extract.
4.
Gradually mix in the flour, in 3 additions (add flour, mix, flour, mix,
flour, mix).
5.
Using the palm of your hands, roll dough into 1 inch balls.
6.
Poke a small hole in the center of each dough ball (use the back of a
small measuring spoon).
7.
Place balls on prepared cookie sheet(s) and chill in freezer for 15
minutes.
8.
Meanwhile, preheat oven to 350°F.
9.
Remove cookies from freezer an drop a small amount of strawberry
preserves in each cookie's dent.
10.
Bake for 14-18 minutes, or until edges are lightly golden.
11.
Allow cookies to cook completely on cookie sheet.
Lemon Glaze:
12.
In a small bowl, whisk together powdered sugar, lemon extract, and milk.
13.
Drizzle over each cookie.
*Notes:
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Dough can be made and rolled into balls with indents ahead of time (a
day in advance). Continue as directed when you're ready to bake.
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Cookies will taste the same for about a week if kept in sealed
container.
