Shortbread Thumbprint Lemon Curd Cookies
Delightful cookies that melt in your mouth and burst with citrus flavor, featuring buttery shortbread and tangy lemon curd.
Equipment
- Mixing Bowl
- Baking Sheet
- Wire Rack
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 0.25 teaspoon Fine sea salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 0.67 cup Granulated sugar Plus 2 tablespoons
- 1 tablespoon Lemon zest From one lemon
- 0.25 cup Prepared lemon curd
- 0.5 teaspoon Vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together the all-purpose flour and fine sea salt. Set aside. In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add lemon zest and vanilla extract, mixing well. Gradually add the flour mixture, stirring until just combined.
- Step 3: Scoop about a tablespoon of dough, roll into a ball, and place on ungreased baking sheets. Make an indentation in each ball with your thumb.
- Step 4: Fill each indentation with a small spoonful of prepared lemon curd.
- Step 5: Bake for about 12 to 15 minutes, or until the edges are lightly golden.
- Step 6: Remove from the oven and let cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes
Make sure your butter is really softened for a fluffy texture. Let the cookies cool slightly before transferring to avoid breaking.