Lemon Poppy Seed Thumbprint Cookies

Recipe By: Queen G's Recipes

Makes: 2 dozen cookies

​Prep time: 35 to 40 minutes

Bake time: 13 minutes

Ingredients

• 1 cup butter at room temperature

• 1/2 cup granulated sugar

• 3 tablespoons powdered sugar

• 2 large egg yolks

• 1 teaspoon vanilla extract

• 1 tsp almond extract or lemon extract

• 2 - 1/2 cups of flour

• ​1/2 teaspoon salt

• 1 tablespoon poppy seeds

• zest of 1 lemon

• ​1/2 cup store bought lemon curd (you may also use homemade lemon curd)

Directions:

1. Into a bowl, add, the softened butter, sugar, and 3 tablespoons of powdered sugar. Cream for 2 minutes.
   

2. Add in the egg yolks and both extracts. Then, mix for another minute.
   

3. Add remaining ingredients and mix until the dough comes together.
   

4. Keep scraping the sides of the bowl throughout the entire process. Very important!
   

5. Using a small ice cream scoop, form dough balls and place them on a cookie sheet lined with parchment paper. Then, make an indent on top of each cookie with a teaspoon measuring spoon.
   

6. Freeze for 25 minutes.
   

7. Place 1/2 teaspoon of lemon curd or lemon spread, into each indent of your cookies.
   

8. Bake for 13 minutes.
   

9. Allow your cookies to cool completely. Then, place them in a food safe container.

   
   

*Freezing Options: Follow the same steps. Place unbaked cookies in a freezer safe container. Freeze cookies completely. Bake frozen cookies at 350F for 15 minutes*