Description
Buttery lemon thumbprint cookies filled with tangy lemon curd, offering a bright citrus flavor and tender shortbread texture perfect for tea time and spring desserts.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Mix in egg yolks and vanilla extract until combined.
- Gradually add flour and salt to form a soft dough.
- Roll dough into 1-inch balls and place on baking sheet.
- Press an indentation into the center of each cookie.
- Fill each indentation with lemon curd.
- Bake for 12 to 14 minutes until edges are lightly golden.
- Cool briefly, then transfer to a wire rack and dust with powdered sugar if desired.
Notes
- Do not overfill cookies with lemon curd to prevent overflow.
- Allow cookies to cool before moving to avoid breaking.
- Store with parchment between layers to protect the filling.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 35 mg