Lemon Curd Thumbprint Cookies
Hands down everyone will want these at your holiday cookie swap! The shortbread crust gives the sturdy vessel for the tangy lemon curd filling.
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Prep Time
20 minutes
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Cook Time
12 minutes
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Servings
14
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1 ¾ cups all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon ground cardamom
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¼ teaspoon ground ginger
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¼ teaspoon sea salt
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4 tablespoons unsalted butter, melted
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¾ cup powdered sugar, divided
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1 large egg
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1 large egg yolk
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½ teaspoon Ann Clark Lemon Flavoring
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½ cup Ann Clark Premium Lemon Curd Mix
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1
Preheat oven 350°F. Prepare baking sheets with parchment.
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2
Whisk flour, powder, cardamom, ginger and salt in a medium bowl. Set aside.
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3
Whisk butter, ½ cup powdered sugar, egg, yolk, and flavoring, until combined in a large bowl.
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4
Stir flour mixture into the butter mixture, until just combined.
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5
Scoop about 14 cookies (1 ½ tablespoons) and roll in ½ cup powdered sugar.
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6
Place 2 inches apart on prepared baking sheet.
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7
Bake in preheated oven, until firm and slightly puffed up, about 12 minutes.
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8
Remove from oven and immediately use back of a rounded 1 teaspoon measuring spoon and make a rounded indentation within the center of each cookie.
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9
Let cool on the tray, until slightly cool, about 15 minutes.
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10
Fill with cooled cookie with about 1 teaspoon cooled curd.
Notes & Tips:
- To make ahead: Make dough balls the day before and pull from tightly wrapped container in the refrigerator and bring to room temperature, coat in powdered sugar and bake
- 1-½ cup batch Ann Clark Premium Lemon Curd will be enough for 1 batch of cookies.
Photo by Laura Kanya
