Shortbread Thumbprint Lemon Curd Cookies
Shortbread Thumbprint Lemon Curd Cookies are a perfect combination of buttery, melt-in-your-mouth shortbread and tangy lemon curd that brings a delightful burst of flavor to each bite.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter Room temperature
- 2/3 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1 cup Lemon Curd For filling
- 1 unit Zest of Lemon
- 1 unit Egg Yolk Optional for richness
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together the unsalted butter and powdered sugar until light and fluffy. Add the vanilla extract and lemon zest, mixing until combined.
- Gradually sift in the all-purpose flour and salt. Mix until just combined. If using, add the egg yolk for extra richness.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press your thumb or the back of a spoon into the center of each dough ball to create an indentation.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Fill the thumbprints with lemon curd using a small spoon or piping bag.
- Serve and enjoy!
Notes
Store filled cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies before filling them with lemon curd.