Strawberry & Lemon Thumbprint Cookies

My two sisters-in-law are going on a road trip to Oregon. So despite the 100+ degree weather in Sacramento, I turned the oven on and baked them some strawberry & lemon thumbprints for the drive.
The original recipe calls for raspberry preserves and almond extract.  But over the years I’ve adapted the recipe to please my lemon loving in-laws. Below is my version of the recipe. You can use any flavor preserves you have available in the house. Enjoy!
Strawberry & Lemon Thumbprint cookies
Cookie Ingredients:
1 cup butter, soften
2/3 cups white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup seedless preserves
zest of two lemons
Lemon Glaze Ingredients:
1/2 cup confectioners’ sugar
3/4 teaspoon lemon juice
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon vanilla extract. Mix in flour until dough comes together.  Zest lemons into the dough.  Set lemons aside to use for glaze. ImageImage
  3. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. ImageImageImage
  4. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cookies cool.
  5. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon lemon juice until smooth. Drizzle lightly over warm cookies.ImageImage
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