SKGaleana’s Sugar Cookie Lemon Drops Recipe

I had a ‘light bulb’ moment while watching a Christmas Movie called “Ice Sculpture Christmas” on the Hallmark Channel the other day. Callie, the main character and an aspiring chef, was teaching her friend David how to make Thumbprint Cookies. She had him roll the cookie dough into little balls, flatten it down, place a thumbprint into the disk and fill it with jam. Trust me, my eyes bulged from my head. I had never thought of placing JAM in the thumbprint crater. When I make Thumbprint Cookies, I usually place a small bit of peanut butter in the center followed by a Hershey Kiss after it is baked. You would think I would have tried Jam at least once. And ironically, I still haven’t.

While I have perfectly good Organic Strawberry Jam ready to put into cookies, I wanted to take this idea a step further. I have recently learned how to make a Lemon Meringue Pie and the filling I make is out of this world delicious. I mean it is so yummy it makes you drool all over yourself in anticipation. This type of filling should not be limited to one pie, it needs to be in a bite-size sugary-goodness cookie. Sugary being the Key word. So in a stroke of sugar madness I created what I like to call the SKGaleana’s Sugar Cookie Lemon Drops.

These little morsels are pretty easy to make, all that is required is some Sugar Cookie Dough that has been chilled (either store bought or homemade) and Lemon Pie Filling. Then it is a simple as roll, flatten, thumbprint, fill and bake! Feel free to print the recipe and share it with your friends and family. You will find that these are so addictive that you will want more people to create them so you will have more around.

SKGaleana's Sugar Cookie Lemon Drops

• Servings: makes about 36
• Time: 30 minutes
• Difficulty: easy
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Ingredients Chilled Sugar Cookie Dough Lemon Filling (or use your own lemon filling) 1 1/4 cup sugar 1/2 cup flour 1/2 tsp salt 1 1/2 cups water 3 egg yolks 1/3 cup of lemon juice (fresh is best) 1.5 tbsp. Butter

Directions Note: Make the Lemon Filling first In a saucepan over medium heat, combine sugar, flour, salt, and water. Stir Constantly. Once the mixture boils, stir vigorously for 1 minute, then remove from heat Slightly beat yolks in a separate bowl with a fork. Add 1/3 of the boiled sugar mixture to the yolks and stir together. Add the egg yolk mixture back into the saucepan. Cook mixture for one more minute on medium heat while stirring constantly. Remove the mixture from the heat and add the cube of butter. Stir until the butter is completely melted. Add the Lemon Juice to the egg and sugar mixture and stir until both are completely mixed together. Set aside. Preheat oven to the required temp to bake your regular sugar cookies Roll the cookie dough in your hands to form 1 to 1.5 inch balls on a floured surface, flatten the balls to about 1/2 inch Using your Thumb, press an indentation into the dough to make a small bowl. The larger the indent, the more filling it will hold. Place a large dollop of Lemon Filling you just made in the thumbprint Place the cookies on a cookie sheet and bake for the same amount of time you would bake regular sugar cookies. When they are done, let them cool then place on a tray and serve. These are also delicious cold.