Lavender Lemon Thumbprint Cookies
Thumbprint cookies are perfectly festive since they look like little wreaths. This recipe is a simple cookie dough sprinkled with finely ground lavender buds, plus a little lemon extract. Lavender and lemon is my absolute favourite flavour combination. If you have fresh lemons on hand add a little zest to increase the flavour even more. Lavender jelly makes this extra special but honestly any berry jelly or jam you have on hand will do just fine. Use what you have as I do in my farmhouse kitchen.
I hope you enjoy this simple cookie recipe, and that is brings as much holiday cheer into your home as it has brought into ours.
You can purchase our jams and jellies here.
Ingredients:
1 cup butter softened
2/3 cup sugar
1 large egg
1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp lemon extract
1 tsp dried lavender buds (finely ground. Use a clean coffee grinder or mortar and pestle)
2 1/2 cups flour
Lavender jelly, or any berry jam you have on hand
1 tsp icing sugar.
Instructions:
Cream butter and sugar. Add egg, baking powder, salt, vanilla and lemon extract, and ground lavender buds. Mix well. Add flour until combined.
Roll the batter into 24-28, 2-inch size balls using your hands. Using an ice cream scoop works well to help keep them a consistent size.
Place the balls on a parchment-lined cookie sheet. Indent each ball with your thumb or use the back end of a measuring table spoon. Pop tray in freezer for 30 minutes.
Remove from freezer. Fill the cookies with 1/2 tsp of lavender jelly (or any berry jam). Bake at 350 degrees for 20 minutes or until lightly browned on the bottom. Cool.
Dust each cookie with a pinch of icing sugar. Store in fridge.
