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Lemon thumbprint cookies with strawberry jam

Fore feet © Cookaroo 
Let me tell you a secret about thumbprint cookies. There are no thumbprints. You don't need to use your thumbs at all. Instead you need to use your fore fingers to make the indention. But I suppose no one would eat them if they were called forefinger cookies.

But the thing is. I love them. They remind me of my childhood. How my mother would buy us coconut macaroons and jam print cookies from this neighbourhood bakery every other weekend, to pack into our snack boxes for lunch.

I loved the stickiness of the jam that just totally complemented buttery cookies and then I loved dunking them in milk and having them at tea. 

I've made a lot of thumbprint cookies, I've made Espresso cookies with espresso jam, Lemon curd and vanilla thumbprints, chocolate with ganache, the list is really quite endless. But this is the first time, I've made lemon cookies. I wanted to do a batch before Diwali, a sort of dry run to figure out whether I want to give these cookies out as presents. 

I really liked them. Once the cookies and filled, baked and cooled, I dusted them with icing sugar and refilled the cookies with some more jam. I think I could have filled them with some plum jam as well. But yummers.

But I am still in a toss up. Lemon raspberry cupcakes or these cookies? One more trial run and life will be sorted

Lemon thumbprint cookies with strawberry jam
Adapted from Emril Lagasse's Christmas Cookies on Food Network

1/4 cup strawberry jam
1 tablespoon cherry brandy
11/8 cups flour
1/2 tsp  baking powder
1/8 tsp salt
100 grams butter  room temperature
1/2 cup sugar
1 large egg yolk
1 tsp finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 tsp pure vanilla extract
1/2 tsp lemon extract


  1. Preheat the oven to 170 degree centigrade. Lightly butter 2 large baking sheets.
  2. In a small bowl, combine the jam and brandy. Stir to combine.
  3. In a medium bowl, combine the flour, baking powder, and salt and whisk
  4. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest,  lemon juice, lemon extract and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
  5. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
  6. Transfer the cookies to wire racks to cool completely. Sprinkle the icing sugar and then refill the cookies with jam

Cookieee © Cookaroo 

Sending this to Delicious Dish Tuesdays which is being hosted by Amanda of Coping with Frugality

Post a Comment


  1. These look loverly! These cookies on those platters you bought = fabulous Diwali present :)

  2. Looks yum and well explained........

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  3. Well I am saying this with 'pink cheeks" (embarrassed)I used my thumb to make a large depression in the cookies, I first tried these with lemon curd, which I am not verrryyyyyy fond of and was a complete disaster. I tried this next with kissan jam and over baked them, the jam burnt. lol
    Your looks like and crispy :)

  4. Gorgeous looking cookies :-)


  5. Oh my goodness, those look like such a sweet treat! I love strawberry jam and this would be perfect for a snack!

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