These homemade lemon curd thumbprint cookies have the "WOW" factor your looking for in a cookie. A combination of sweet buttery cookies and a citrus topping, oh my...
This is what MY first attempt looks like.
Not quite like in the picture. But they are tasty.
Ingredients
1 Egg
1/4 cup Butter
1 3/4 cups Flour
1/4 cup Icing Sugar
Pinch of salt
1/4 teaspoon Almond Flavoring (optional)
5 tablespoon Icing Sugar for Coating (optional)
15-20 teaspoons Lemon Curd
Stuff you will need
Stand mixer with wire whisk attachment
Spatula
Small wire colander
Cookie sheets
Parchment paper
Wire rack
Directions
Beat the sugar and butter until creamy. Add egg and mix until well combined. Add pinch of salt and almond flavoring.
Lastly, use a spatula to add the flour .
Form dough using your hand. It will feel soft at the beginning but will come together while kneading.
Wrap in in a cling film and chill in the fridge for 30 minutes.
When the dough is chilled, take it out and form into small balls. You should get about 20 balls. Cover each one in icing sugar (using the small wire colander) and place them onto a baking tray lined with parchment paper.
Use a measuring spoon (or your thumb) to press each ball down to make dents for the lemon curd. For my lemon curd recipe, click << HERE >>
Fill each one with lemon curd (1/2 – 1 teaspoon).
Bake in a preheated oven at 350°F for 12 minutes or until the bottom of the cookies are nice golden brown.
Once baked, transfer onto a wire rack and let them cool down.
Keep in an airtight container. Serve and reap the accolades.
Comments and suggestions are ALWAYS welcome!
