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Thumbprint Cookies
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If you think you’re all thumbs, then this recipe is just for you! A big thanks to our friends at Davis Food Co-op in Davis, California for sharing this with us. Visit them at www.daviscoop.com.
3 dozen


2 sticks unsalted butter, softened
½ cup granulated sugar
1 egg
1 tablespoon lemon peel, grated
1 tablespoon fresh lemon juice
¼ teaspoon salt
2 ¼ cups all-purpose flour
6 tablespoons fruit preserves or marmalade

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Thumbprint Cookies
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Preheat oven to 350°F. Beat together butter and sugar until fluffy.
Beat in egg, lemon peel, lemon juice, and salt.
Stir in 2 cups of flour - use additional flour if needed to make a firm dough that holds together. Form into 1-inch balls. Place on lined or greased cookie sheets about an inch apart. Using finger or a deeply rounded measuring spoon, make a deep depression in each cookie.
Fill with one teaspoon of preserves or marmalade.
Bake until cookie is firm and lightly browned, about 20 minutes. Let cool on a rack before eating.

Serving size - 1 cookie. Per serving: 97 calories, 5g fat, 3g sat fat, 11g carbohydrates, 1g protein, 72mg sodium, trace fiber

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