Recipe: Thumbprint Cookies


2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 egg
1 Tbsp. grated lemon peel
1 Tbsp. fresh lemon juice
1/4 tsp. salt
2-1/2 cups all purpose flour
6 Tbsp. jam (we use Mediterranean Organic)


Preheat oven to 350°. 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 36 1” balls; place on lined or greased cookie sheets about 1 inch apart. Using finger or a deeply rounded measuring spoon, make a deep dent in each cookie. Fill with 1 tsp. jam. Bake until cookie is firm and lightly browned, about 20 minutes.