Blueberry Thumbprint Cookie Recipe
We love these Blueberry Thumbprint Cookies because they are quick, delicious, and not too tart!
- 2 cups butter
- 1 1/3 cups sugar
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla
- 2 eggs
- 4 cups flour
Filling and Lemon Glaze
- 21 ounces Lucky Leaf Blueberry Pie Filling
- 2 cups powdered sugar
- 4 teaspoons lemon juice
- 2 teaspoons heavy cream
Preheat oven to 350 Degrees F.
In a mixing bowl, combine your butter and sugar until it is smooth.
Mix in your lemon juice, vanilla, eggs and flour until the dough is formed.
Chill dough for 15-30 minutes.
Roll dough into 1 1/2 inch balls and place on a cookie sheet.
Bake for 10 minutes.
Using a spoon or Tablespoon measuring spoon, make a small indent in the baked cookie, when it is fresh out of the oven.
Fill each hole with Lucky Leaf Blueberry Pie Filling while still warm.
You can also make a lemon glaze to top them off, by mixing your powdered sugar, lemon juice, and heavy cream with a whisk.
Drizzle the glaze over the warm cookies and enjoy!
Calories: 173kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 72mg | Potassium: 30mg | Fiber: 1g | Sugar: 15g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg