A soft and chewy thumbprint cookie filled with sweet and creamy lemon curd.
Ingredients
- 1 Cup butter unsalted
- 1/2 Cup granulated white sugar
- 1 Teaspoon vanilla
- 2 Cups all purpose flour
- 2 Egg yolks
- Pinch of salt
- 3/4 cup lemon curd
Instructions
- Combine the flour and the salt and set aside.
- Add the butter and sugar to a large mixing bowl and mix on high until light and fluffy. This will take about 3-4 minutes. Add in the egg yolks and vanilla extract and mix on high for a minute. Add the flour and stir in until combined.
- Form the dough into a ball, wrap in plastic wrap and chill for about one hour.
- Line a baking tray with parchment paper and make about 36 balls with your dough. Place them evenly spaced out on your baking tray (in batches) and use your thumb to make an impression in the middle of each ball.
- Bake in a preheated 350 degree F/180 degrees C oven for about 12 minutes. Remove from oven and place on a cooling rack.
- Fill the centres with lemon curd while the cookies are still warm.
- Allow the cookies to cool and set at room temperature.Store in an airtight container between sheets of parchment paper.
