Lemon~Pecan Thumbprint Cookies & May's Give-Away Apron

Next to chocolate, lemon was my mother's favorite flavor.  She made the best, by far, Lemon Meringue Pie and Lemon Cheesecake.  Every year, when Mother's Day rolls around, I can't help but miss my mother the most and I envy all of you who still have their moms in their lives. However, creating these cookies in her honor and knowing she would love them, brings me peace and joy that, even for a short time (she passed away at age 67), I was blessed to have such a remarkable woman to guide me.

Thumbprint cookies are one of my favorites to bake because you get that surprise "middle" that enhances it.  I've used King Arthur Flour "Lemon Wafers" for the center, however these could have been replaced with a jam--Raspberry would go lovely because I've used lemon zest in the actual cookie too.

Rolling the cookies in finely chopped pecans is also a tribute to Mom--she loved Butter Pecan and here in the South, pecans are usually the nut of choice.  Again, there's room for substitution with walnuts, macadamia, or maybe pistachio.

Lemon~Pecan Thumbprint Cookies
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
Zest and juice of 1 medium lemon
2 3/4 cup King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

1 - 1/2 cups finely chopped pecan
36 Lemon wafers or jam

Preheat oven to 350F-degrees.  Line two baking sheets with parchment paper and set aside.

In a stand mixer, using the paddle attachment, cream the butter, then gradually add the granulated sugar.  Scrape down the sides of the bowl with a rubber spatula and add the brown sugar.  Mix again to combine and scraping down the sides of the bow.

Add the egg and vanilla and beat on medium speed.  Add the zest and juice of one lemon and mix again.  The mixture may look a bit curdled, but not to worry.

Add the dry ingredients and mix on medium just to combine...don't over mix.  Measure out "walnut size" balls of dough and roll in the chopped pecans.

Place balls on the prepared baking sheets and lightly press a "thumbprint" in the middle.

Repeat to fill the pan with 12 cookies.

Bake in preheat oven for 12 minutes or until golden brown.  If you're using the Lemon Wafers, immediately place one wafer in the center of cookie after the baking time.  If you're using jam, fill the center of each cookie with about 1/2 tsp. jam before baking.

Cool slightly on the pan (about 5 minutes) then transfer cookies to a rack to cool completely.  Once the cookies have cooled, the centers should be firm enough to pack in a cookie jar, or send along to my favorite sister who is still recuperating from surgery at home:-D  Recipe makes 3 dozen cookies.
Enjoy!

The apron this month is also in memory of my mom who loved the color pink.  I helped her wallpaper (one wall) and paint her master bedroom pink and you know what...my Dad didn't even mind sleeping in a pink bedroom because it made her happy!  The fabric is filled with beautiful Cosmos and if you would like to be wearing this lovely apron, just comment on any of the posts this month and I could be sending it out to you in June.  Good Luck~