Well, I hope you guys aren't tired of lemon recipes yet. I had some lemon curd leftover from the Fresh Lemon Hand Pies I made the other day. I needed to use it up so I made these simple thumbprint cookies with lemon curd filling.
These buttery little shortbread cookies are a true delight. They're so easy to make and can really be filled with any fruit filling.
Thumbprint Cookies with Lemon Curd: Ingredients
1-1/2 cup butter (Softened)
1 cup of sugar
1 teaspoon Vanilla extract or (maple syrup)
3 large eggs beaten
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup lemon curd or any fruit filling
2 or 3 tablespoons sugar to sprinkle after baking
Instructions:
- With an electric or stand mixer, cream the butter, sugar, vanilla together.
- Add the salt and flour one cup at a time and continue mixing on low speed.
- Add the eggs one at a time, continue to mix until a dough forms.
- Line a cookie sheet with parchment paper, roll the dough into balls, about 1-1/2 tablespoons.
- Press the center of the ball to create a cavity, fill the cavity with the lemon curd or fruit. I used the tip of a teaspoon to fill them.
- Bake at 350 degrees for 18 to 20 minutes sprinkle sugar over top while still hot. Place the cookies on a rack and let cool.
Tip: Did you know that maple syrup is a substitute for vanilla
extract?
I was in the process of making these and found that I was out of the
vanilla extract so, I used the maple syrup. They turned out perfect.
You can find the recipe for the lemon curd here:
As always thanks for stopping by and I hope you enjoy it.