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Treat your family with these thumbprint cookies filled with lemony goodness!

Recipe Summary

prep:
1 hr 20 mins
cook:
10 mins
total:
1 hr 30 mins
Servings:
60
Yield:
60 servings
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Cheese Filling:

Directions

Instructions Checklist
  • Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.

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  • Chill at least 1 hour.

  • Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).

  • Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.

  • Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

Nutrition Facts

98 calories; protein 1.5g; carbohydrates 8.4g; fat 6.8g; cholesterol 18.1mg; sodium 41.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2016
I wanted a Iemon cookie to add to my cookie gifts and decided on this recipe. I made them lemon lime as I had a lime to use up. I added 1 tsp each lemon and lime zests and 1 tbsp each of lemon and lime juices in the batter. In the cheesecake part I also added 1 tsp each of lemon and lime zest and 1 tbsp each lemon and lime juice I reduced the sugar to 3 tbsps and added 12 drops of yellow food colouring to make a nice sunny yellow colour. The cookie is part is too sweet I would reduce to 3/4 cup of sugar next time. I would also reduce baking temperature to 350 mine needed 12 to 14 minutes to set but the bottoms were browning too fast. I omitted the nuts due to allergies and left the cookies plain. My #60 scoop made 45 cookies. Read More
(3)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/16/2016
I wanted a Iemon cookie to add to my cookie gifts and decided on this recipe. I made them lemon lime as I had a lime to use up. I added 1 tsp each lemon and lime zests and 1 tbsp each of lemon and lime juices in the batter. In the cheesecake part I also added 1 tsp each of lemon and lime zest and 1 tbsp each lemon and lime juice I reduced the sugar to 3 tbsps and added 12 drops of yellow food colouring to make a nice sunny yellow colour. The cookie is part is too sweet I would reduce to 3/4 cup of sugar next time. I would also reduce baking temperature to 350 mine needed 12 to 14 minutes to set but the bottoms were browning too fast. I omitted the nuts due to allergies and left the cookies plain. My #60 scoop made 45 cookies. Read More
(3)
Rating: 5 stars
05/04/2020
Added Lemon Curd to the filling: 2Tb and reduced added sugar by same amount. Also added lemon zest to cookie batter. They're a dry-ish cookie, but I like that sometimes. Works perfectly here with the custard like filling. I'd say it's a great cookie and worth making! Read More