Thumbprint Lemon Cookies

by Kacy Oden and her mother Kathy Wood

Ingredients

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

1/2 cup lemon curd OR jam of choice

Directions

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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