Blueberry Thumbprint Cookie Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Steps:

• Preheat oven to 350 Degrees F.
• In a mixing bowl, combine your butter and sugar until it is smooth.
• Mix in your lemon juice, vanilla, eggs and flour until the dough is formed.
• Chill dough for 15-30 minutes.
• Roll dough into 1 1/2 inch balls and place on a cookie sheet.
• Bake for 10 minutes.
• Using a spoon or Tablespoon measuring spoon, make a small indent in the baked cookie, when it is fresh out of the oven.
• Fill each hole with Lucky Leaf Blueberry Pie Filling while still warm.
• You can also make a lemon glaze to top them off, by mixing your powdered sugar, lemon juice, and heavy cream with a whisk.
• Drizzle the glaze over the warm cookies and enjoy!