Lemon Curd Thumbprint Cookies
Recipe type: Cookies
Yield: About 30 cookies
  • 2 sticks (16 tablespoons) unsalted butter, at room temperature
  • 2/3 cup (132 grams) granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon finely-grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 cups (284 grams) all-purpose flour
  • About 6 ounces lemon curd, store-bought or homemade
  1. Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.
  2. In the bowl of a stand mixer, using the paddle attachment, mix together the butter, sugar, salt, and lemon zest on medium-high heat until light and fluffy. Scrape down the bowl with a silicone spatula, then add the vanilla and mix until incorporated. Add the flour and mix on low until mixed in enough that it won't make a mess, then increase the speed to medium and mix until a ball of dough forms.
  3. Portion dough into roughly 1 1/4-inch balls using a #50 disher. Roll each piece of dough into a ball, then make an indentation in each cookie with your thumb, rotating your thumb to hollow it out into a round well, while cupping it in your other hand (this helps prevent the dough from cracking). Place 2 inches apart onto the parchment-lined pans. Fill the wells of each cookie with a dollop of lemon curd (about 1/2 teaspoon per cookie).
  4. Bake for 12-14 minutes, rotating the pans halfway through. The cookies will spread and puff up, and should begin to color on their bottoms. Cool on the pans for 2-3 minutes, then carefully transfer to a cooling rack. (A thin cookie spatula makes easy work of this delicate task.)
Recipe by A Modest Feast at http://www.amodestfeast.com/2017/04/22/lemon-curd-thumbprint-cookies/