Skinny Lemon Thumbprint Cookies

Thumbprint cookies are a quick and easy-to-make treat (not to mention a great way to use up jams and jellies). Jamming your thumb into cookie dough also makes these pretty fun for the young cooks in your kitchen. Almond meal enhances the buttery flavor of these cookies while bright lemon curd counters with a delicious tang. Recipe courtesy of Amanda Plott from The Skinny Fork.

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Servings 24 servings
Prep Time 10 minutes
Cook Time 11 - 13 minutes
Passive Time 10 minutes
Submitted By Amanda Plott from The Skinny Fork
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24 servings
Prep Time 10 minutes
Cook Time 11 - 13 minutes
Passive Time 10 minutes
Submitted By Amanda Plott from The Skinny Fork
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper; set aside.
  2. In a medium mixing bowl, sift together the Almond Flour, Coconut Flour, Sugar, Natural Sweetener, Baking Powder, and Salt; set aside as well.
  3. In another medium mixing bowl, mix together the Butter, Egg, Lemon Zest, and the Lemon Juice.
  4. Add the dry mixture into the wet and stir until just combined; allow the mixture to sit for about 10 minutes.
  5. Roll the dough into 1" balls and place 2" apart on the prepared baking sheet.
  6. Bake the cookies for about 6 minutes.
  7. Remove from the oven and use a round 1/2 Tsp. measuring spoon to press down about 3/4 of the way though the cookie to make an indention.
  8. Fill each indention with about 1/2 tsp. of the lemon curd.
  9. Return the pan to the oven to bake for another 5-7 minutes.
  10. Once the cookies have set and the bottoms are brown, remove from the oven and allow to cool for about 10 minutes before transferring to a wire rack to cool completely.
  11. Enjoy warm or store in an airtight container in the fridge for 3-5 days.
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