Thumbprint Cookies with Meyer Lemon Curd
These easy cookies are a favorite with kids, who will have fun pressing their thumb into the dough to create the indentations. A dollop of Meyer lemon curd adds bright color and flavor. If you don’t have a pastry bag, you can use a small spoon to fill the indentations with the fruit curd, although the results won’t be quite as tidy.
Ingredients:
- 2 cups (10 oz./315 g) all-purpose flour
- 1/4 tsp. kosher salt
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at cool room temperature
- 1/2 cup (4 oz./125 g) sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- 1/2 cup (4 oz./125 g) Meyer lemon curd
Directions:
Preheat an oven to 325°F (165°F). Line a baking sheet with parchment paper.
Sift together the flour and salt into a bowl. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg yolk and vanilla and beat until the yolk is completely incorporated, about 1 minute. Scrape down the sides of the bowl, then beat in the flour mixture on low speed just until incorporated, about 1 minute.
Scoop up a rounded tablespoonful of the dough and roll between your palms into a ball. Place on the prepared baking sheet, spacing the balls about 2 inches (5 cm) apart.
Using your thumb, press an indentation about 1/4 inch (6 mm) deep in the center of each cookie. Bake until the bottoms and edges of the cookies are lightly browned, 20 to 25 minutes. Transfer the baking sheet to a wire rack and let cool about 5 minutes, then transfer the cookies to the rack and let cool completely.
Spoon the lemon curd into a pastry bag fitted with a plain tip and pipe about 1 tsp. of the curd into the indent in each cookie. Makes about 2 dozen cookies.
Williams Sonoma Test Kitchen
Recommended Products:
-
Sugg. Price $79.95 Our Price $59.95
-
Sugg. Price $379.95 Our Price $279.95
(976)
-
$19.95
(2)