Lemon Thumbprint Cookies With White Chocolate Ganache

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   For the ganache:

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   You'll want to prepare ganache and let it sit in the fridge prior to starting the cookies. Then it will be ready when your cookies are cooled.

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   Place chopped chocolate into a heatproof bowl. Bring heavy cream to a boil in a saucepan over medium heat. Pour the hot cream over the chopped white chocolate and stir until completely melted. Cover the bowl and set it in the fridge to thicken.

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   Meanwhile, preheat oven to 350 F. In a bowl beat butter, sugar, zest, lemon juice, vanilla and salt until light and creamy. Add in the egg and continue beating. Slowly add in flour until completely blended.

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   Using a small cookie scoop, scoop out a small amount of dough and roll it gently into a ball shape. Place on a lightly greased or lined cookie sheet about two inches apart. Using the back end of a 1/4 teaspoon, gently make an indentation into the cookie. Repeat with the remaining dough.

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   Bake cookies for 12-14 minutes. Remove from oven and let them stand for 5 minutes before placing on a cooling rack to cool completely.

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   When cookies are cool, fill each cookie cavity with a teaspoon of white chocolate ganache.

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   For a little more lemon flavor, zest another lemon into a bowl. Add a tablespoon of sugar and stir until everything is well combined. Sprinkle zest over cookies.

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   Cookies adapted from King Arthur Flour Company.

* Per serving · 4 servings · Values may vary.

No additional tips available.