Lemon Thumbprint Cookies

lemon thumbprint cookies

PSA for the day….These little gems are dangerous!  If you can get through making the lemon curd and not eating it all before you fill the cookies, you have made it farther than I almost didn’t.

The curd takes a few minutes to make, but nothing dramatic and then making the actual cookie is a snap! You could even make the curd ahead of time and keep it in the frig, but like I warned…it may not make it to cookie phase!  A bowl of this lip-puckering goodness with a little sweetened whipped cream would be delicious…perfect idea for tonight because I just happened to double the recipe and have plenty left over from my cookie baking.

I love these for a summer dessert or in my case for my catering treat trays; they are bright and sunny and light enough that you can eat as many as you want and not feel weighted down….so there you have it…eat a bunch!

Curd ingredients:

  • 3/4 cup fresh lemon juice
  • 1 TBS. grated lemon zest
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup unsalted butter, cubed

In a 2 qt. saucepan, combine ingredients.  Cook over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface, about 8-10 minutes.  Strain through a mesh strainer into a bowl and cover with plastic wrap (should touch surface, so a skin does not form).  You can just leave it on the counter while you make the cookie dough or store in the frig. for up to one week. (won’t make it that long though!)

Cookie Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 TBS. grated lemon zest
  • 1 TBS. fresh lemon juice
  • 1/2 tsp. kosher salt
  • 2 1/2 cups AP flour
  • 1 cup lemon curd

Heat oven to 350*.  Line a baking sheet with parchment paper and set aside.

Beat butter and sugar in a large bowl with mixer until well blended.  Beat in yolks, lemon zest and lemon juice.  Sift together flour and salt and add to mixer and mix till just combined. Gather dough together in bowl to bind.

Shape scant TBS. of dough into 1-inch balls.  Place balls on prepared sheet, spacing them 1 inch apart.  Using a floured finger or the back of a rounded 1 tsp. spoon, press a deep indention in the center of each ball.  Bake cookies until firm and lightly golden on bottom, about 15-18 minutes.

Remove cookies from oven and immediately fill indentations with curd.  Return to oven for 2 minutes to set curd.

Cool completely on a cooling rack.  Lightly dust with powdered sugar before serving.

Makes approx. 3 dz. cookies.

Enjoy and let me know what you think and if you were able to keep your spoon out of the curd!!

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