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Lemon Thumbprint Cookies

Buttery shortbread cookies filled with bright and tangy lemon curd, perfect for gifting and enjoying with coffee or tea.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/4 cup white granulated sugar
  • 1 tablespoon lemon zest from one large lemon
  • 3/4 cup unsalted butter, cubed and cold from the fridge Keep cold for best texture.
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup white granulated sugar (for coating) For rolling.
For the Filling
  • 1/4 cup lemon curd (store bought or homemade)

Method
 

Preparation
  1. In a large mixing bowl, sift the flour, cornstarch, salt, and powdered sugar and mix well.
  2. Add the sugar and lemon zest, then combine.
  3. Add the cubed butter and rub into the mixture until it resembles fine breadcrumbs.
  4. Lightly whisk the egg yolks and add with vanilla extract.
  5. Cut and combine until the mixture is moistened, then knead into a smooth dough.
  6. Cover with cling wrap and chill for one hour.
Baking
  1. Preheat oven to 350°F (175°C) and line cookie sheets with parchment.
  2. Roll balls of dough, coat in sugar, and place on sheets.
  3. Bake for 12 minutes, then indent each cookie and fill with lemon curd.
  4. Cool on a wire rack.

Notes

Serve warm or at room temperature. Dust with powdered sugar for a festive touch. Keep the butter cold for the best texture.