Easy Lemon Thumbprint Cookies Recipe

Name: Easy Lemon Thumbprint Cookies
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 50 servings
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix; Flour, butter and egg called for on cookie mix pouch for cutout cookies; 2 teaspoons grated lemon zest; 2 tablespoons coarse sparkling white sugar; 1/3 cup lemon curd

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
2 teaspoons grated lemon zest
2 tablespoons coarse sparkling white sugar
1/3 cup lemon curd

PREP TIME 25m	COOK TIME 45m	TOTAL TIME 1h10m
YIELD 50 servings

Instructions

Heat oven to 375°F.
In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
Shape into 50 (1-inch) balls.
In small bowl, place sparkling sugar.
Dip top of each ball in sugar.
Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are set.
Cool 2 minutes on cookie sheets.
Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie.
Remove from cookie sheets to cooling rack.
Cool completely, about 20 minutes.
When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag.
Cut off small corner of bag.
Insert cut corner of bag into indentation in each cookie.
Squeeze bag to fill opening, about 1/4 teaspoon per cookie.
Store covered in refrigerator.