Prep 1 hr 10 mins
Cook 1 hr 40 mins
I love tart lemon desserts. This is a recipe I found on Betty Crocker that looks very good.
- 236.59 ml butter or 236.59 ml margarine, softened
- 78.07 ml powdered sugar
- 4.92 ml vanilla
- 395.10 ml flour
- 14.79 ml powdered sugar
- 158.51 ml granulated sugar
- 14.78 ml lemon peel, grated
- 44.37 ml lemon juice
- 14.79 ml butter or 14.79 ml margarine
- 4.92 ml cornstarch
- 1.23 ml salt
- 1 egg, beaten
- In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
- Stir in flour until dough forms.
- Cover; refrigerate 30 minutes
- Heat oven to 350°F Shape dough into 1" balls.
- Place balls 2" apart. Press thumb into center of each ball to make indentation.
- Bake 8 to 10 minutes or until golden brown.
- Remove to cooling racks and cool completely, about 30 minutes.
- In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
- Cool about 15 minutes.
- Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.
The recipe didn't state what flour to use, so I used Plain flour. It also said to use 2/3 of a cup. This is wrong. I used 2 cups after checking on similar recipes. The dough is crumbly to work with, so the overall effect on the cookies after they are baked, are rough to say the least. I baked the cookies for at least 5 minutes more than stated, as they were not cooked in the middle. I have a fan assisted too, so it wasn't my cooker. The sauce filling tastes quite good, but the cookie itself is dry, tasteless and boring. You have to make these small as stated, as the cookies would be too cloying if they were made bigger. The overall impression of these isn't fantastic. The photo looks great, but mine don't look anywhere near the representation. I have been baking for over 17 years, and I know my way round a recipe. I won't make these again.
These were delicious. The cookie was tender and light; the filling sweet and tart. I must have made them too big because I only got about 20 cookies. To avoid scrambling the egg like others did, I tempered the egg by heating up the other ingred. and adding one at a time 3 T of hot mixture to the beaten egg and stirring in, then adding it all back to the pot. No scrambling. Also, some here complained of dry cookies.. don't bake til golden brown like recipe says...only the bottoms of mine were golden, the tops still white-I only baked them for 7 minutes!
I love these cookies I make them every christmas and they are gone in the blink of an eye, my family can't get enough of them