Thumbprint Cookies with Lemon Curd

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:

1. With an electric or stand mixer, cream the butter, sugar, vanilla together.
2. Add the salt and flour one cup at a time and continue mixing on low speed.
3. Add the eggs one at a time, continue to mix until a dough forms.
4. Line a cookie sheet with parchment paper, roll the dough into balls, about 1-1/2 tablespoons.
5. 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.
6. 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.

I used a 1-1/2 tablespoon cookie scoop and then rolled them into balls. Press the dough back together if it splits when pressing with your thumb.

You can find the recipe for the lemon curd here:

Fresh Lemon Hand Pies

As always thanks for stopping by and I hope you enjoy it.