• 2 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.
  • 3 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.
  • 4 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.
  • Find lemon curd next to the jams and jellies at most grocery stores.
  • For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
  • Coarse sparkling sugar makes holiday cookies extra special. Find it in the cake decorating section of your grocery stores. Otherwise, replace sparkling sugar with granulated sugar.
  • Thumbprint cookies were often called “thimble cookies” in older cookbooks, because bakers used this tool to make the trademark indent.
  • A zested lemon can be stored tightly wrapped in the refrigerator for another recipe.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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