Lemon thumbprint cookies

New Cookie recipe today.  I always try making a few new cookies every year before the holidays.

I think these cookies would be great for Thanksgiving for a nice light dessert with coffee, tea or cappuccino.

       Oh

▢ (2 cups) all-purpose flour 

▢ g (⅔ cup) unsalted butter, at room temperature, cut into cubes

▢ (½ cup) sugar

▢ 1 tablespoon vanilla extract 

▢ 

▢ 1 large egg, at room temperature

▢ ½ cup) homemade lemon curd( ****I bought a jar of lemon curd)

▢ powdered sugar for sifting over cookies optional

Take ( almost 1 tablespoon) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes approximately 22 cookies. 

Using the back of a 1 teaspoon-sized rounded balls indent the center of cookie before baking.

Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.

Instructions:

Place the butter and sugar in a large bowl and beat on medium speed for almost 2 minutes until creamy with a hand-held mixer or with paddle attachment if using a stand mixer. 

Add the egg and mix well. Stop the machine and scrape down the sides of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed. Add the 2 cups of flour slowly remembering not to over mix.

Bake for almost 11-12 minutes or until the edges are lightly golden brown.  Don’t over bake so the cookies will stay soft.  When the edges are golden brown but the middle is still soft, remove from the oven.  If needed, you can press the middle of the cookie again with a clean measuring spoon. Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd. The filling will set while the cookies are cooling on the baking sheet.

Lightly sift powdered sugar over the cooled cookies.

Adapted to my liking from

pastry and beyond