Buttery shortbread cookies are filled with a bright pink lemonade filling for these Pink Lemon Thumbprint Cookies.
For the cookies:
12tbspunsalted butterat room temperature
10ozall purpose flour, by weight(2 cups, measured)
zest of 1 lemon
For the filling:
1-2tbspfresh lemon juice
Preheat the oven to 350 degrees F.
With an electric mixer, beat together the butter and sugar until they are blended and creamed together. Add the flour, salt, and lemon zest. Mix on low speed for a minute or two until the ingredients look crumbly but distributed. Add the lemon juice and keep mixing until the dough starts to clump together. It may look a little crumbly, but you should be able to grab a clump, and squish it together in one cohesive piece.
Place spoonfuls of cookie dough in your hand and roll the dough into 1-inch balls. Note that the dough may seem crumbly at first, but if you use the warmth of your hand to shape them, the crumbliness goes away.
Place the cookie balls on your baking sheet, then use your thumb to push an indentation into each cookie.
Bake for 20-25 minutes until the cookies are slightly golden, then cool completely.
To make the glaze, mix together the confectioner’s sugar, lemon juice, and raspberries, making sure to mash the raspberries. Fill the indentations of the cookies with the glaze, then serve. Enjoy!