Lemon Curd Thumbprint Cookies (Print Version)
# Ingredients:
01 -
1/2 cup butter, softened
02 -
1/2 cup superfine sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
1 3/4 cups all-purpose flour
06 -
1/3 cup lemon curd (homemade or store-bought)
# Instructions:
01 -
Preheat the oven to 350°F (180°C).
02 -
Place 1/2 cup each of softened butter and superfine sugar in a large mixing bowl. Use a stand mixer with the paddle attachment, hand mixer, or whisk to beat the butter and sugar until pale and creamy.
03 -
Add 1 large egg and 1 teaspoon of vanilla extract to the bowl. Beat together until well combined.
04 -
Add 1 3/4 cups all-purpose flour and beat on a low speed until a dough forms. Avoid over-mixing.
05 -
Take heaped teaspoons of dough and roll into small balls. Place the balls on a baking sheet lined with parchment paper and gently press to flatten slightly. Use the back of a teaspoon to create an indent in the center of each cookie.
06 -
Bake the cookies for 10 minutes, or until they begin to turn golden. Avoid overbaking.
07 -
Reinforce the indents with a teaspoon if necessary. While still warm, fill each indent with about 1/2 teaspoon of lemon curd.
08 -
Allow the cookies to cool completely on the baking sheet or transfer to a wire rack. Enjoy!
# Notes:
01 -
To make superfine sugar at home, blend granulated sugar for 30 seconds to achieve the desired texture.
02 -
You can use salted or unsalted butter; salted butter adds depth of flavor.
03 -
Do not overbake the cookies; they will firm up as they cool.
04 -
If the indent flattens during baking, press it again immediately after removing the cookies from the oven.