Food and prop styling  Renee Muller
Photography Hudi Greenberger

Lotus or lemon, you’re going to love these thumbprints.

YIELDS 36 COOKIES

• 1 cup (2 sticks) margarine
• ¾ cup confectioners’ sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp vanilla sugar
• 2¼ cups flour
• 1 12-oz (340-g) container store-bought lemon cream
• 1 jar Lotus cookie butter
• 1 3½-oz (100-g) good-quality chocolate, chopped, or chocolate chips
• Lemon Glaze
• ½ cup confectioners’ sugar
• ½ Tbsp lemon juice
• ½ Tbsp Gefen Oat Milk

Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper.

In the bowl of an electric mixer fitted with cookie paddles, cream the margarine. Add confectioners’ sugar, egg yolk, vanilla, and vanilla sugar, and mix until combined. Slowly add the flour until you have a soft dough.

Use a small cookie scoop to measure out 1 teaspoon of dough. Roll into a ball. Place onto a prepared baking sheet. (I was able to fit 15 circles on each baking sheet.) Press the center of each cookie down with your thumb. Bake the cookies for 20 minutes. Remove from oven and cool completely.

To prepare the lemon glaze: In a small bowl, whisk together glaze ingredients.

Fill the thumbprints of half of your cookies with lemon cream. Drizzle the glaze over these cookies.

Fill the thumbprints of the remaining cookies with Lotus butter. Place chopped chocolate in a ziplock bag. Place the bag into a cup of boiling water to allow chocolate to melt. Snip a corner of the bag and drizzle the chocolate over the Lotus-filled cookies.

(Originally featured in Family Table, Issue 756)