Lemon Curd Thumbprint Cookies
WARNING....You won't be able to just eat one cookie! The bright fresh flavors in these Lemon Curd Thumbprint Cookies make them the perfect Summertime treat for your next gathering. However...you may want to make a double batch to prevent full blown cookie fights!
Servings 24 cookies
For the dough
- 2 Sticks Unsalted butter ,softened
- 1/2 Cup Granulated sugar
- 2 Large Egg yolks ,room temperature
- 1 teaspoon Vanilla extract
- 2 1/2 Cups All-purpose flour
- 1 teaspoon Salt
For the filling
- 1 ,10 ounce jar Lemon curd
Preheat oven to 325 Degrees F.
Cream butter and granulated sugar with a mixer until pale and fluffy. Add yolks and vanilla, and beat for 1 minute. Reduce speed to low, and beat in flour and salt until combined. Cover, and refrigerate until firm, about 1 hour (or up to 1 day).
Roll dough into 1 inch balls and place 1 inch apart on a cookie sheet. Press finger or thumb into center of each dough ball to make an indentation.
Bake for 10 minutes.
Remove from oven and fill each indent with enough lemon curd to fill but not overflowing. (You may need to press down on each indentation a bit as they may slightly raise after baking)
Put back in oven and bake for an additional 6-8 minutes.
Remove and let cool for 2 minutes.
Remove cookies and place on cooling rack.
Once cooled completely sprinkle with powdered sugar.
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 99mg | Potassium: 17mg | Sugar: 4g | Vitamin A: 255IU | Calcium: 6mg | Iron: 0.6mg