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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 15 mins
Yield: Makes about 2 dozen
des-cookies-026h-med109135.jpg
Ingredients
Ingredient Checklist
2 1/2 cups sifted all-purpose flour (spooned and leveled)
3/4 cup confectioners’ sugar, divided, plus more, sifted, for rolling
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
1 tablespoon grated lemon zest plus 1 tablespoon juice
1 tablespoon grated lime zest plus 1 tablespoon juice
1/3 cup fruit jam or citrus curd, whisked to remove lumps, for filling
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 15 mins
Yield: Makes about 2 dozen
des-cookies-026h-med109135.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 15 mins
Yield: Makes about 2 dozen
Recipe Summary
prep: 30 mins
total: 1 hr 15 mins
Yield: Makes about 2 dozen
prep: 30 mins
total: 1 hr 15 mins
prep:
30 mins
total:
1 hr 15 mins
Yield: Makes about 2 dozen
Makes about 2 dozen
des-cookies-026h-med109135.jpg
des-cookies-026h-med109135.jpg
Ingredients
Ingredients
- 2 1/2 cups sifted all-purpose flour (spooned and leveled)
- 3/4 cup confectioners’ sugar, divided, plus more, sifted, for rolling
- 1/2 teaspoon fine salt
- 2 sticks unsalted butter, room temperature
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1 tablespoon grated lime zest plus 1 tablespoon juice
- 1/3 cup fruit jam or citrus curd, whisked to remove lumps, for filling
Directions
Preheat oven to 325 degrees, with racks in upper and lower thirds. Combine flour, 1/2 cup confectioners’ sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar, and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes. Beat in flour mixture on low. Roll rounded tablespoons dough into balls; place on parchment-lined baking sheets. Freeze 10 minutes.
Bake 10 minutes. Remove from oven; with small end of a melon baller or a small round measuring spoon, make indents in centers of cookies. Return to oven, rotating sheets, and bake until set and light golden at edges, 12 minutes more. Transfer cookies on parchment to wire racks; let cool 10 minutes. Gently toss in sifted sugar, then sift more sugar over tops. Fill centers with jam. To set jam, bake cookies on racks set on sheets (without parchment) 5 to 7 minutes. Let cool completely.
Reviews (3)
Add Rating & Review
50 Ratings
5 star values:
11
4 star values:
17
3 star values:
15
2 star values:
6
1 star values:
1
Reviews (3)
Add Rating & Review
50 Ratings
5 star values:
11
4 star values:
17
3 star values:
15
2 star values:
6
1 star values:
1
Add Rating & Review
50 Ratings
5 star values:
11
4 star values:
17
3 star values:
15
2 star values:
6
1 star values:
1
50 Ratings
5 star values:
11
4 star values:
17
3 star values:
15
2 star values:
6
1 star values:
1
50 Ratings
5 star values:
11
4 star values:
17
3 star values:
15
2 star values:
6
1 star values:
1
- 5 star values:
- 11
- 4 star values:
- 17
- 3 star values:
- 15
- 2 star values:
- 6
- 1 star values:
- 1
Martha Stewart Member
Rating: 5.0 stars
12/15/2019
Excellent cookie and quite easy to make. On first batch I used a purchased lemon curd but felt it was too thin and oozed over the sides of the cookie. For the next batch I made a curd from scratch and the end result was wonderful. For third batch of cookies I used sanding sugar but felt the delicacy of the cookie was not a match with the sugar. I chose this cookie for my cookie exchange this year. Each batch yielded 2 1/2 dozen.
Martha Stewart Member
Rating: Unrated
12/16/2014
5 star recipe!!! so many compliments and they taste great!!!!
I prefer sanding sugar for these cookies as, like the previous commenter said, the powdered sugar dissolves either in the oven or over time. If you plan on eating these over a few days I recommend sanding sugar.
Also, I've made these cookies three times and this recipe makes 3 and a half dozen cookies if you use a 1 Tablespoon ice-cream scoop. You'll still have enough jelly at 1/3 cup to do 42 cookies.
Martha Stewart Member
Rating: Unrated
12/02/2012
Cookie is tender, not a strong citrus taste. However, when you pop the cookie back in the oven to set the jam, the powdered sugar disappears! So roll in granulated sugar at the freezer stage and skip the powdered sugar.
Martha Stewart Member
Rating: 5.0 stars
12/15/2019
Excellent cookie and quite easy to make. On first batch I used a purchased lemon curd but felt it was too thin and oozed over the sides of the cookie. For the next batch I made a curd from scratch and the end result was wonderful. For third batch of cookies I used sanding sugar but felt the delicacy of the cookie was not a match with the sugar. I chose this cookie for my cookie exchange this year. Each batch yielded 2 1/2 dozen.
Rating: 5.0 stars
Rating: Unrated
12/16/2014
5 star recipe!!! so many compliments and they taste great!!!!
I prefer sanding sugar for these cookies as, like the previous commenter said, the powdered sugar dissolves either in the oven or over time. If you plan on eating these over a few days I recommend sanding sugar.
Also, I've made these cookies three times and this recipe makes 3 and a half dozen cookies if you use a 1 Tablespoon ice-cream scoop. You'll still have enough jelly at 1/3 cup to do 42 cookies.
Rating: Unrated
Rating: Unrated
12/02/2012
Cookie is tender, not a strong citrus taste. However, when you pop the cookie back in the oven to set the jam, the powdered sugar disappears! So roll in granulated sugar at the freezer stage and skip the powdered sugar.
All Reviews for Citrus Thumbprints
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Citrus Thumbprints
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
