Some people in my house insist that the only way to eat cookies is with a glass of milk. There's even a saying: "Cookies with milk, that's the rule!" No one knows who stared that rule, but some of us follow it. I'm more flexible in that I'll basically eat a cookie any time I pass by one. Cookies with coffee? Yes. Cookies with tea? Sure. Cookies by the handful? I'm down.
These lemon thumbprints are perfect for snacking. They aren't overly sweet and the rich shortbread base is satisfying, even if you only have one or two. They are rolled in granulated sugar, so they have that crackle texture on the edges. You can whip them up so easily once you have some of Mom's lemon curd around, and you can use store-bought (Trader Joe's is pretty good in a pinch) if you need to. I make these in one bowl because of laziness and you can definitely make them with a wooden spoon if your butter is room temperature. I usually go the electric hand mixer route because I make them with no planning and I have to start with cold butter. It's a lot easier to add the curd to the cookies if you place it into a zip bag and snip off the corner for a makeshift pastry bag.
This recipe makes a pretty manageable two dozen cookies, which I always like so that I don't have to feel guilty when they all disappear. Give them a try, pin the recipe, and comment below if you enjoyed them! Also, try filling these cookies with this Slow Cooker Peach Butter next.
Lemon Curd Thumbprint Cookies
- ½ cup powdered (confectioner's) sugar
- 1½ cups` all purpose flour
- ¾ cup salted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups lemon curd
- ⅓ cup granulated sugar
- Preheat the oven to 375°F and line two sheet pans with parchment paper.
- Cream the butter with a hand mixer until fluffy and light.
- Add the powdered sugar and flour to the butter and slowly incorporate.
- Add in egg and vanilla and mix until combined.
- Roll generous tablespoonfuls of dough into a ball and coat with granulated sugar.
- Place the cookie balls on the parchment-lined sheets, spacing them apart by 2 inches. Using a round ½ teaspoon measuring spoon, create a thumbprint on each cookie, careful not to go too close to the bottom of the cookie.
- Add a spoonful of lemon curd to each cookie, trying not to overfill.
- Bake, until the edges of the cookie are just beginning to brown, about 15 minutes. Remove from pan after baking and cool on a wire rack.
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