Lemon Shortbread Thumbprint Cookies | Mostly Homemade Mom

Lemon Shortbread Thumbprint Cookies

May 5, 2016
Light shortbread cookies filled with lemon pie filling, these cookies are perfect for lunchboxes and gifts because they stack so well!

I just want to publicly thank my mother for passing down to me a lovely little phrase that I heard many, MANY times as a child that I now recite to my children daily.

"Wait until I finish my coffee."

I'm telling you, it's magical. When the kids come up to me asking for this, that, and the other thing, my response isn't, "No" or "Not right now" - which at times incites a riot with tears and tantrums. But because they have NO CLUE how long I nurse my coffee along that by the time I actually do finish my coffee whatever it was they were asking for me to do they either forgot or did themselves.

It works!

I mean, I do start to feel bad that I'm constantly saying "No" to them all day long. But let's face it parents, kids are crazy! For example:

No, you can't play with Playoh outside in the mud.
No, you can't invite 4 of the neighbor kids inside our house while the baby is napping.
No, you can't use the wooden growth chart as a bridge between your bunk bed and the dresser.

I mean seriously, this is what I'm working with!! They make me laugh, I'll say that!

Something I don't say "No" to all the time, is the occasional treat. And MAN do these boys get their fair share with all the yummy things I try out for the blog! These Lemon Shortbread Thumbprint Cookies are the perfect dessert or afterschool snack!

Lemon Shortbread Thumbprint Cookies

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons flour
  • 1/4 cup lemon pie filling
Cooking Directions
  1. Cream together softened butter, sugar, and almond extract with a hand mixer. Gradually add in salt and flour, beating well until combined.
  2. Roll one-tablespoonfuls into balls and place on an ungreased cookie sheet. Make a small indent in each cookie with your fingertip.
  3. Fill each indent with 1/4 teaspoon lemon pie filling. Bake at 350 for 20 - 23 minutes or until just starting to brown on the edges.
  4. Cool completely before serving. Makes 1 1/2 dozen cookies.

I am telling you for sure, you will not be able to eat just one of these!!

Here are some more of my favorite cookies:

Peanut Butter & Jelly Thumbprint Cookies

Trail Mix Cookies

Smores Cookies

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