Lemon Curd Thumbprint Cookies
Rated 5.0 stars by 1 users
Servings
14
Prep Time
20 minutes
Cook Time
12 minutes
Hands down everyone will want these at your holiday cookie swap! The shortbread crust gives the sturdy vessel for the tangy lemon curd filling.
Ingredients
-
1 ¾ cups all-purpose flour
-
½ teaspoon baking powder
-
¼ teaspoon ground cardamom
-
¼ teaspoon ground ginger
-
¼ teaspoon sea salt
-
4 tablespoons unsalted butter, melted
-
¾ cup powdered sugar, divided
-
1 large egg
-
1 large egg yolk
-
½ teaspoon Ann Clark Lemon Flavoring
-
½ cup Ann Clark Premium Lemon Curd Mix
Directions
Preheat oven 350°F. Prepare baking sheets with parchment.
Whisk flour, powder, cardamom, ginger and salt in a medium bowl. Set aside.
Whisk butter, ½ cup powdered sugar, egg, yolk, and flavoring, until combined in a large bowl.
Stir flour mixture into the butter mixture, until just combined.
Scoop about 14 cookies (1 ½ tablespoons) and roll in ½ cup powdered sugar.
Place 2 inches apart on prepared baking sheet.
Bake in preheated oven, until firm and slightly puffed up, about 12 minutes.
Remove from oven and immediately use back of a rounded 1 teaspoon measuring spoon and make a rounded indentation within the center of each cookie.
Let cool on the tray, until slightly cool, about 15 minutes.
Fill with cooled cookie with about 1 teaspoon cooled curd.
Recipe Note
Notes & Tips:
- To make ahead: Make dough balls the day before and pull from tightly wrapped container in the refrigerator and bring to room temperature, coat in powdered sugar and bake
- 1-½ cup batch Ann Clark Premium Lemon Curd will be enough for 1 batch of cookies.
Photo by Laura Kanya
