Thursday, October 24, 2013

Lemon Thumbprint Cookies

I bought lemon curd with no idea what I actually wanted to do with it.  When I saw this on pinterest I had to try it and they were really good!  The cookie itself is delicate and crumbly and not super sweet.  That pairs perfectly with the lemon curd!  The recipe comes from here and hers look lovely compared to my phone picture lol
This says it makes 48 cookies so I probably made mine too big as I only got about 24.

Lemon Thumbprint Cookies with Lemon Curd Filling     
Author: Christina Prep time: 20 mins Cook time: 22 mins Total time: 42 mins Serves: 48 cookies

1 cup unsalted butter, softened
½ cup granulated sugar
2 large egg yolks
1 Tbsp grated lemon zest
1 Tbsp fresh lemon juice
½ tsp kosher salt
2½ cup all-purpose flour
1 cup Lemon Curd, or store-bought

Heat oven to 350 degrees.
Line two half-sheet-pan baking sheets with parchment or nonstick liners.
Beat butter and sugar in a large bowl with mixer until well blended.
Beat in yolks, lemon zest, lemon juice, and salt.
Beat in flour just until moist clumps form. Gather dough together in bowl to bind.
Shape scant tablespoons of dough into 1-inch balls.
Place balls on prepared sheets, spacing them 1 inch apart.
Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.
Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven and immediately fill indentations with curd.
Return to oven and bake 2 minutes longer to set curd.
Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.

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