Lemon-Lime Shortbread Thumbprint Cookies
We have out-of-town company this week and had a family get-together to grill out and show off both our new babies. I made these cookies to serve for dessert and they were a big hit. When I finally got around to asking if anybody liked the cookies (required taste-tester feedback) I was told that our son had already eaten about 10 of them! Apparently he really liked them (yeah!) These cookies have a bright lemony flavor similar to a great lemon bar, or slice of lemon ice box pie.
The simple shortbread dough is made with just a few ingredients then rolled into 1-inch balls.
Try not to flatten the cookies with a big thumbprint, but instead make a hole straight down into the dough. Fill each with the lemon curd and bake!
I piped the icing on with a pastry bag and decorating tip but it’s not necessary. You can use a small baggie with a tiny hole cut in the corner and give it the traditional thumbprint zig zag pattern. I thought the flowers look like summer – bright and yellow!
Ingredients
Instructions
for full recipes please see : www.savingdessert.com
The simple shortbread dough is made with just a few ingredients then rolled into 1-inch balls.
Try not to flatten the cookies with a big thumbprint, but instead make a hole straight down into the dough. Fill each with the lemon curd and bake!
I piped the icing on with a pastry bag and decorating tip but it’s not necessary. You can use a small baggie with a tiny hole cut in the corner and give it the traditional thumbprint zig zag pattern. I thought the flowers look like summer – bright and yellow!
Ingredients
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla bean paste or pure vanilla extract
- juice of 1/2 fresh lime
- zest of 1 small lime
- dash of salt
- 2 cups plus 2 tablespoons unbleached all-purpose flour
- 1/2 - 2/3 cup Lemon Curd, homemade or store bought For the glaze:
- 1 cup confectioners' sugar
- juice of 1/2 fresh lime
Instructions
- Combine the butter, granulated sugar, vanilla bean paste, salt, lime zest and the juice of 1/2 a lime in a large mixing bowl. Beat on medium speed until the mixture is creamy. Scrape down the sides of the mixing bowl with a spatular and blend again. Reduce the speed to low and add the flour in 3 parts. Scrape the sides and blend another 30 seconds. Cover the mixing bowl and refrigerate the dough for 1 hour.
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for full recipes please see : www.savingdessert.com
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