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  • Lemon Thumbprint Cookies With Sparkling Lemonade Floats

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    Lemon Thumbprint Cookies With Sparkling Lemonade Floats
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. butter, room temperature
    • 1/2 c. sugar
    • 2 x egg yolk
    • 2 Tbsp. lemon zest
    • 1 Tbsp. lemon juice
    • 1/4 tsp salt
    • 1 Tbsp. cornmeal
    • 2 1/2 c. all purpose flour
    • 4 Tbsp. pistachios or possibly walnuts, finely minced
    • 1/3 c. lemon marmalade Lemonade Floats
    • 1/2 c. fresh lemon juice
    • 1/2 c. sugar
    • 2 c. cool water
    • 2 c. sparkling wine, prosecco or possibly club soda vanilla ice cream
    • 1/2 c. fresh blueberries, and/ or possibly raspberries lemon slices mint sprigs

    Directions

    1. Preheat oven to 350 F.Cream together butter and sugar till smooth. Add in egg yolks, zest and juice.
    2. Combine salt, cornmeal and flour in a separate bowl and add in to butter mix and blend.
    3. Shape teaspoonfuls of cookie dough into balls and dip bottoms into minced crusts.
    4. Place onto a parchment-lined or possibly greased baking sheet, leaving one inch between cookies and bake for 15-18 min.
    5. Lemonade Floats:Stir together lemon juice and sugar and add in cool water.
    6. To Assemble:Place a scoop of ice cream into 6 glasses and pour lemonade over to fill the glass 3/4 of the way. Top each glass with sparkling wine and garnish with berries, lemon slices and mint. Serve with cookies on the side.

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