My lemon trees are full of lemons this year. And I have made so many lemon dishes, I think my family is getting sick and tired of them. Haha. Doesn’t mean I will stop making lemon recipes. Lemon curd is a recipe I make so often. When we have a huge tub of Lemon curd, what do we do? We make lots of desserts. And these lemon curd thumbprint cookies are just amazing! Tart and sweet cookies perfect for the holiday season.
Preparation Time 15 minutes
Chill Time 1 hour
Bake Time 10 minutes
Ingredients
2 1/4 cups flour
2 teaspoons corn starch
2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/ cup butter
1 cup sugar
1 egg
1/2 teaspoon lemon extract
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/2 cup lemon curd
For rolling and dusting
1/4 cup sugar
1/4 cup confectioners sugar/ icing sugar
Instructions
Whisk together the dry ingredients: the flour, baking powder, baking soda, cornstarch and salt. Mix well and set it aside.
Beat the butter and sugar on a high speed for 2-3 minutes until light and fluffy.
Add the egg, lemon extract, zest and juice. Mix well.
Fold the dry ingredients into the wet. Be careful not to over mix this dough.
Chill the dough for 1 hour.
Line 2 baking sheets with parchment paper. Scoop the dough into 1 tablespoon balls. Roll the dough balls in the sugar and then in the icing sugar.
Place the dough balls onto the baking sheets. Press indents into the middle of the cookies with your thumbs or with a deep spoon.
Fill the cookies with lemon curd then bake them at 170c for 9-10 minutes
Cool and then serve.
Comentarios