Thumbprint Lemon Cookies

by Kacy Oden and her mother Kathy Wood


  • 2/3 cup sugar
  • 1 cup softened butter
  • 1/2 teaspoon almond extract
  • 2 cups all purpose flour
  • 1 cup powdered sugar
  • 1 1/2 tsp. almond extract
  • 2-3 tsp. water

1/2 cup lemon curd OR jam of choice


Mix sugar, butter, and almond extract until creamy. Add the flour and combine until well mixed. Shape dough into one inch balls. Place 2 inches apart on a cookie sheet. Take thumb and make an indentation in the center of each cookie.

Fill each indentation with 1/2 tsp curd or jam. Bake at 350 for 14-18 minutes until edges are lightly browned. Once out of the oven, let rest of one minute before removing from cookie sheet.

In a small bowl combine powdered sugar and almond extract. Slowly pour in water until a thin glaze forms. Drizzle over warm cookies.

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