Lemon Thumbprint Cookies

 

Lemon thumbprint cookies

*Make Lemon Curd ahead!

·        1 cup (16 tablespoons) butter, at room temperature

·        3/4 cup white granulated sugar

·        1/2 teaspoon pure almond extract

·        3/4 teaspoon pure vanilla extract

·        1 tablespoon cornstarch

·        1/4 teaspoon salt

·        2 cups + 2 tablespoons white all-purpose flour

·        1/2 cup prepared lemon curd 

·        1/2 cup white granulated sugar, for rolling the cookies in

Glaze

·        1 cup powdered sugar

·        3-4 tablespoons heavy whipping cream (or 2 tablespoons whole milk)

·        1 drop pure almond extract 

Lemon Curd (MAKE AHEAD)

• COOKIES: In a large bowl, add the room-temperature butter and sugar. Beat at medium speed until smooth and creamy, scraping the sides as needed. Add the almond, vanilla extract, cornstarch, and salt and mix until combined. Add flour to the bowl. Beat together at low speed, scraping bowl as needed, until all ingredients are combined. Do not over-mix the dough.
• CHILL COOKIES: Shape the cookies into small balls -- the size of 1 tablespoon (using a tablespoon measuring spoon to form and measure balls) and then roll the cookie dough balls in the 1/2 cup granulated sugar until generously coated. Next, gently indent the center of each cookie dough ball with your finger. Place these cookies 2 inches apart on a Silpat or parchment paper-lined baking sheet. Cover and refrigerate for 1 hour (or freeze for 30 minutes). Remove from the fridge and add completely chilled and thickened lemon curd to fill (but not over fill) the centers of all the cookies. Return the cookies to the fridge for 10 more minutes.
• BAKE: Preheat the oven to 350 degrees F. Bake the cookies for 8-10 minutes or until very lightly browned and the tops are no longer glossy (slightly under bake for soft and delicious shortbread cookies).
• COOL COOKIES: Remove cookies to a cooling rack and allow them to cool completely. Meanwhile, prepare the glaze by whisking all the ingredients together in a bowl until smooth. (Add heavy whipping cream or milk until you've reached your desired consistency; I like the glaze on the thicker side, but you may want to add a bit more cream or milk).
• GLAZE: Drizzle the glaze over the cookies (either drizzle with a spoon or transfer the glaze to a plastic bag and cut off the tip to pipe). Allow the glaze to set. Cookies are best enjoyed within 3-4 days; store in an airtight container at room temperature.

FOR THE LEMON CURD

·        1 cup (200 g) granulated sugar

·        1 tablespoon (9 g) grated lemon zest one large lemon

·        1/2 cup lemon juice (about 3 lemons)

·        3 large eggs

·        4 egg yolks

·        4 tablespoons (56.5 g) cold unsalted butter cut into small pieces

·        Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture. Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

https://www.chelseasmessyapron.com/lemon-curd-cookies/