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Lemon Curd Thumbprint Cookies

A plate of bright yellow Lemon Curd Thumbprint Cookies dusted generously with white powdered sugar.
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A recipe for buttery shortbread cookies with a tangy lemon curd center, perfect for tea parties or holidays.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup prepared lemon curd
  • Powdered sugar for dusting (optional)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll the chilled dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving space between them.
  7. Use your thumb or the back of a small measuring spoon to press a deep indentation, or well, into the center of each dough ball.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look pale.
  9. Remove the cookies from the oven. While they are still warm, gently press the indentations down again if they have puffed up.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once completely cool, spoon about 1/2 teaspoon of lemon curd into each indentation.
  12. If desired, dust the finished cookies lightly with powdered sugar before serving.

Notes

  • If your lemon curd seems too thick, stir in a few drops of water or lemon juice to make it easier to spoon into the cookies.
  • To prevent the curd from sinking too much during the second bake (if you choose to bake with curd), chill the filled cookies for 15 minutes before returning them to the oven for 2-3 minutes at 350°F (175°C).
  • Store the finished cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://flavorvista.com/lemon-curd-thumbprint-cookies-recipe/