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Lemon Filled Chocolate Thumbprints Recipe

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This recipe for Lemon Filled Chocolate Thumbprints, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cookies:
1/2 cup sugar
1/2 cup butter, softened
2 oz (2 squares) chocolate, melted and cooled
1/2 teaspoon vanilla
1 egg yolk
1 cup flour
1/2 cup ground pecans

Filling:
/2 cup sugar
1 teaspoon cornstarch
Dash of salt
2 tablespoons lemon juice
2 teaspoons butter
1 egg
1/4 teaspoon grated lemon peel

Directions:
Directions:
In bowl, cream 1/2 cup sugar and 1/2 cup butter until fluffy. Blend in chocolate, vanilla and egg yolk. Stir in flour and nuts; mix well. Refrigerate dough about 1/2 hour.

In medium saucepan, combine 1/2 cup sugar corntrach, salt, lemon juice, 2 teaspoons butter and egg. Cook over low heat about 10-15 minutes until thickened, stirring constantly. Remove from heat; stir in lemon peel. Cool slightly

Heat oven to 375. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.

With thumb, make imprint in center of each cookie.

Bake at 375 for 8-10 minutes. Make imprint again. Let cool 1 minute before removing from cookie sheets. Spoon 1/2 teaspoon filling into center of each cookie.

Number Of Servings:
Number Of Servings:
30 cookies

 

 

 

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