Today’s recipe is an easy and delicious recipe for Thumbprint cookies, lemon and shredded coconut make these cookies a great treat for this summer. I hope you give them a try.
Makes 3 dozen cookies.
- 2 C All Purpose Flour
- 2 Sticks Unsalted Butter, softened (226 g)
- ½ C Powdered Sugar
- ¼ Tsp Salt
- ½ Tsp Baking Powder
- 2 Tsp Lemon Extract
- ½ C Lemon Curd
- ¼ C Sweetened Shredded Coconut
Preheat the oven to 325ºF (160ºC)
In a bowl combine the flour with the salt and baking powder. Stir well and set aside.
In an electric mixer, beat the butter with the sugar for about 2 minutes or until creamy, then add in the vanilla or lemon extract and continue to beat for another minute on high.
Scrape down the sides of the bowl, reduce the speed to low and slowly add in the flour mixture, mix until combined. Once the flour is well combined set the speed to high and beat for 30 seconds so the batter will come together to form a soft ball.
To make the Cookies:
Grab about one tablespoon of the dough, and form a small ball with it, keep on repeating this step until you have used all the dough. Place the small balls about 1 ½ inches apart from each other.
Now with your thumb, finger, or spoon, press down the center of each small ball to make a depression in the center. Fill the center of the cookie with the lemon curd, and sprinkle with shredded coconut. Repeat these steps until all the cookies are done.
Bake them at 325ºF (160ºC) for about 15-20 minutes or until firm. ( I like my cookies to be soft, so I bake them for 15 minutes, if you want crunchier cookies bake them for 20 minutes.)
As soon as the cookies come out of the oven sprinkle them with more shredded coconut.
Let them cool completely before serving them!