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.
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~