Blueberry Thumbprint Cookies with Lemon Glaze Recipe
A classic combination of buttery shortbread cookies, filled to the brim with luscious blueberry jam, topped with a lemon glaze makes Blueberry Thumbprint Cookies with Lemon Glaze irresistible. They are impossible not to like, and any resistance is futile.
Add butter and ¾ cup of sugar to a large bowl and mix with an electric mixer until the mixture is light and fluffy. (About three minutes)
Add the lemon juice and flour and mix to combine. The mixture will be crumbly. Use your hands and squeeze the dough together until it forms a smooth ball.
Place ¼ cup of granulated sugar into a small bowl.
Use a small cookie scoop and scoop out a tablespoon of cookie dough. Use your hands to roll it into a ball. It should be about half the size of a golf ball.
Roll the ball in the sugar and place on a greased cookie sheet. Use your thumb or a small measuring spoon (I used a ½ teaspoon measuring spoon) to flatten each cookie and add the indentation for the jam.
Add one-half teaspoon of jam to the indentation in each cookie. Don't overfill them.
Bake for 12 minutes. Allow the cookies to cool completely before removing from the pan.
Lemon glaze directions:
Add ⅓ cup of sugar and ¼ cup of lemon juice to a small bowl and mix with a spoon until the sugar is dissolved.
When the cookies have cooled, use a spoon and drizzle the lemon glaze mixture over the top.
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Notes
When measuring your flour, use the "spoon and level method," that is, fluff up the flour with a spoon, and then use the spoon to fill your measuring cup. Then, use the flat side of a knife to level off the top of the container.You can also use the round handle of a wooden spoon to make the indentions in your cookie dough. Don't go too deep.Store these cookies in an airtight container on your counter for up to 4 days, or up to 6 days in the fridge.You can freeze the cookies after baking but wait to add the glaze until they have thawed, and you are ready to serve them. You can also make the dough up to the point of rolling it into balls and freeze that for up to three months. Allow the dough to thaw before continuing with the recipe.Your dough might crack a little when making the indentions. You can smooth the cracks with your fingers or just leave them.The jam in the cookies will firm up, and you should be able to stack your cookies to store them.You can use any type of jam or preserves you like or have on hand.You can use the old tried, and true method of greasing your cookie sheet with butter, or you can line your cookie sheet with parchment paper or a slip mat silicone baking mat.