Lemon Blossom Thumbprint Cookie Cups are a perfectly springy sweet treat! Easy to make and full of lemony flavor, these little darlings would be delightful for your next wedding or baby shower, garden party, or Mother’s Day brunch!
I have a secret lover…
And it comes in the form of a thumbprint cookie.
A simple dessert so creamy and dreamy, it will make you want to slap yo’ mama AND yo’ daddy.
This crumbly confection melts in your mouth at first bite, seducing you to come back for another…and another…and another. The lemon blossom’s soft, sweet touch lingers on your lips, enticing you to reach out and beg for more. You take another bite and squeal with delight, intoxicated by your own pastry fueled pheromones.
There is nothing quite like the buttery, sugary taste of good ole’ fashioned Scottish shortbread. Add some fluffy, citrusy pastry cream to the top, and you’ve got yourself pure perfection.
Whenever shortbread is near, I just can’t stop myself from eating it. And that is why I try to only eat it once a year when the Scottish games are in town. When I realized I hadn’t posted a cookie recipe in a while, I had no other choice but to bust out the butter and make y’all a batch with my own little lemon twist.
Thumbprint cookies are great cookies to make for special occasions like bridal or baby showers because they look elegant when they are truly a cinch to make. This recipe calls for a really, really simple homemade pastry cream that can be made up to two days in advance and, if you want to make your life even easier, you could always sub with an instant lemon pudding instead.
In full disclosure, this is one of my very first recipes which I posted in April 2012!!! One of my New Year’s Resolutions was to reshoot and update all of my older posts, and I thought this would be a great one to start with! Wedding season and summer fun is just around the corner, and we all need light, easy, and delicious recipes to make for such events.
I guarantee these Lemon Blossom Thumbprint Cookie Cups won’t disappoint!
- ½ cup sugar
- ¾ cup butter, softened
- Zest and juice of one fresh lemon
- 1 tbsp poppy seeds
- 1 ½-2 cups unbleached whole wheat flour
- 1 cup milk
- zest from one fresh lemon
- 4 egg yolks
- ½ cup sugar
- 3 tablespoons flour
- 1 tbsp butter
- ¼ tsp pure vanilla extract
- 3 tbsp fresh lemon juice
- Preheat oven to 325°.
- Using a mixer or beaters, cream butter and sugar until fluffy.
- Stir in juice and seeds.
- Using a spatula, gently fold in flour ½ cup at a time, making sure to stir only until the flour is incorporated. Do not overmix. Continue to add flour until it is no longer sticky.
- Dump dough onto a floured surface, pinch off a piece, roll it into a ball, and place in a greased mini muffin pan. Continue until you have 24 balls.
- Using clean hands, gently press your thumb into the center of each ball, forming the dough into a little cup. If the dough sticks to your thumb, dip it in a little flour before you make each indention.
- Bake for 25 minutes.
- Let cool completely then fill w/ lemon pastry cream.
- In a mixing bowl, whisk together the sugar, egg yolks and flour. Set aside.
- Pour milk and lemon zest into a medium saucepan and bring to a low simmer over medium-low heat.
- Whisk 1-2 small ladles full of the warmed milk into the egg/sugar mixture to "temper" the eggs then pour the rest in and whisk until smooth the sugar is dissolved.
- Return the mixture to the sauce pot and whisk constantly, about 5-6 minutes, until the mixture pulls together and forms into a custard.
- Remove from heat, whisk in the butter, vanilla extract, and fresh lemon juice until well incorporated.
- Transfer to a small bowl and cover w/ a piece of plastic wrap, directly on the surface of the cream, to stop a skin from forming.
- Allow to chill for a minimum of 2 hrs before filling the cups.