As a rule, I do not like lemon desserts. These Lemon Curd Thumbprint Cookies, however, have made me think otherwise. They are light, tart and sweet at the same time and completely delicious.
Ingredients
½cupunsalted butterroom temperature
1/4cuppowdered sugar
1egg yolk
1TBSPlemon zest
1TBSPlemon juice
¼tspsalt
1-1/4cupflour
½cuplemon curd- I use store bought
Instructions
Preheat oven to 350 degrees.
Line to baking sheets with silicon mats and set aside.
In a large mixing bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar together.
Add the egg yolk mix until incorporated.
Add the remaining ingredients (except curd) to the creamed mixture until the dough forms.
Take 1 TBSP of dough and roll into ball. Place on cookie sheet. Use your thumb and make an indent in each cookie.
Bake for 15-18 minutes.
Fill each cookie with about a TBSP of lemon curd and return to oven for 3 minutes.
Cool completely.
Dust with sanding sugar if desired.
Notes
****This dough does not need to be refrigerated first prior to using.