ADVERTISEMENT
“Luscious Lemon Thumbprint Cookies: A Sweet Citrus Treat”
Ingredients:
- For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg yolks (reserve whites for another use)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- Powdered sugar for dusting
- For the Lemon Curd:
- 1/3 cup lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 1/2 cup sugar
- 4 tablespoons unsalted butter, at room temperature
- 2 large eggs
Instructions:
1. Make the Lemon Curd:
- In a small saucepan, combine lemon juice, lemon zest, sugar, and butter. Cook over medium-low heat until the butter melts and the mixture comes to a simmer.
- In a bowl, whisk the eggs. Gradually whisk in some of the hot lemon mixture to temper the eggs. Then slowly whisk the tempered eggs back into the saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat and strain through a fine sieve into a bowl. Cover and refrigerate until chilled.
2. Prepare the Cookie Dough:
- Cream together butter, sugar, and salt until light and fluffy. Beat in egg yolks and vanilla.
- Gradually add flour, mixing until just combined.
3. Shape and Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place on the baking sheet. Use your thumb to press a well into the center of each ball.
- Bake for about 10-12 minutes or until the edges are lightly golden. Remove from oven and, if necessary, redefine the wells with the back of a teaspoon while still warm.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
4. Assemble the Cookies:
- Once cooled, fill each cookie with a small spoonful of the chilled lemon curd.
- Dust with powdered sugar before serving.
