"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.


Added: Sunday, June 3, 2007


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

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

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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