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Lemon Thumbprint Cookies Recipe

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This recipe for Lemon Thumbprint Cookies is from Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, melted
2 cups flour
1/4 cup sugar
Pinch of salt
1 cup blanched almonds, chopped
2 tsps almond extract
1 cup Lemon sauce (1/2 recipe)

Lemon Sauce: 1/2 cup butter, not margarine, 4 eggs, 2 cups sugar, 1/2 cup plus 2 tbsps fresh lemon juice, strained. 1 tbsp cornstarch, 1 tabs lemon zest.
Directions:
Directions:
1. Preheat oven to 300 degrees:
2. IN A BOWL, MIX ALL O THE INGREDIENTS, TOGETHER UNTIL THEY ARE WELL COMBINED.
3. Roll the cough into toss size balls and place on ungreased cookie sheet. Make thumbprint in the balls and bake for 30 minutes until light brown.
4. After cookies have cooled, put lemon sauce in thumbprint.

Lemon Sauce: 1. melt butter in non-aluminum saucepan on low heat. 2. Using a blender or food processor, blend eggs, sugar, lemon juice, and cornstarch. Add to melted butter and cook on low heat, stirring constantly. Cook until mixture is thick and bubbly, about 8 minutes. 3. Remove from heat and add lemon zest.บบบบ
Number Of Servings:
Number Of Servings:
2 cups
Personal Notes:
Personal Notes:
I love anything lemon. I could eat this by the tablespoons. Wow what would my blood sugar do then. If it taste good ----spit it out. my new philosophy.*********

 

 

 

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