Lemon Strawberry Thumbprints Posted on January 8, 2014 (February 1, 2021) by Lynna Happy New Year, Everyone! 🙂 Did you all celebrate it well? I was thankful I had the day off from work, so I kept it low-key. I caught up on sleep and lounged around with my family all day. It was so relaxing and stress-free. Haha! The holidays are finally winding down. I`m not sure whether it`s a good or bad thing. I have been in a constant state of food coma since Thanksgiving!! I can`t use the excuse: “It’s the holidays!” anymore when I`m sneaking a cookie just before bedtime. And, sadly, my daily cookie intake has slowed to a halt as I let my body recuperate from all the bad food from the past several months! 😛 It`s really amazing how I can just keep eating cookies without getting sick of them. I think it helps since there is so much you can potentially do with cookies. This recipe needed to get on the blog already. I have been using this recipe since my early baking days from 3 years ago. As you can tell, with all the cookies I eat, this recipe must be special if it`s stuck around with me for this long. I adore and love the lemon and strawberry combo. The cookie is a delicious lemon shortbread cookie while the center is filled with a dollop of strawberry preserves. Then, I drizzled some lemon glaze on it, because I wanted to add more tart to the cookie. And, I`ll be honest, I just love lemon. 🙂 Lemon Strawberry Thumbprint Cookies Adapted: Allrecipes| Yields: 18 cookies| Level: Easy | Total Time:  40 minutes Ingredients: Cookies: § ½ cup (8 tablespoons butter), softened § 1/3 cup granulated sugar § ¼ teaspoon lemon extract § 1 cup + 2 tablespoons all purpose flour § ¼ cup strawberry preserves Lemon Glaze: § ¼ cup powdered sugar/icing sugar, shifted § ¼ teaspoon lemon extract § ½ teaspoon milk Materials Needed: –         nonstick baking sheet(s) –         1 mixing bowl w/ electric mixer –         1 spoon –         cookie scoop –         1 small bowl –         1 whisk –         baking mat/parchment paper Directions: Cookies: 1.      Line baking sheet(s) with parchment paper, or baking mat. 2.      In a bowl with electric mixer, cream together softened butter and sugar until light and fluffy (about 3 minutes). 3.      Beat in lemon extract. 4.      Gradually mix in the flour, in 3 additions (add flour, mix, flour, mix, flour, mix). 5.      Using the palm of your hands, roll dough into 1 inch balls. 6.      Poke a small hole in the center of each dough ball (use the back of a small measuring spoon). 7.      Place balls on prepared cookie sheet(s) and chill in freezer for 15 minutes. 8.      Meanwhile, preheat oven to 350°F. 9.      Remove cookies from freezer an drop a small amount of strawberry preserves in each cookie’s dent. 10.  Bake for 14-18 minutes, or until edges are lightly golden. 11.  Allow cookies to cook completely on cookie sheet. Lemon Glaze: 12.  In a small bowl, whisk together powdered sugar, lemon extract, and milk. 13.  Drizzle over each cookie. *Notes: –         Dough can be made and rolled into balls with indents ahead of time (a day in advance). Continue as directed when you’re ready to bake. –         Cookies will taste the same for about a week if kept in sealed container.Â