These lemon icing thumbprint cookies were originally chocolate thumbprint cookies by Macaroni and Cheesecake. I already had enough chocolate going on, so I switched it up and made a tart lemon icing. They are a nice addition to a sweet table of treats.
Lemon Icing Thumbprint Cookies
1 1/2 sticks unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
Pre-heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
I cup confectioners' sugar
Combine confectioner's sugar with lemon juice to desired consitency and taste. Set in the 'fridge for a few minutes to allow icing to thicken. When cookies are cool, fill the thumbprints with the lemon icing.