Lemon Thumbprint Cookies

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 20 small cookies

1 egg yolk (No white)

1/2 cup butter, at room temperature

1/4 cup confectioners' sugar

1/2 Tablespoon grated lemon zest

1 Tablespoon pure lemon juice

1/2 teaspoon salt

1 1/4 cups all purpose flour

1/2 cup lemon curd

Directions

1. Preheat oven to 350 degrees F.

2. Line a cookie sheet with parchment paper.

3. Separate the egg yolk from white. Set aside.

4. In a mixing bowl use an electric beater to cream the butter and confectioners' sugar together. Beat until smooth and pale. Add the egg yolk, lemon juice, salt and zest and beat for about a minute.

5. Add the flour and beat in until moist clumps form.

6. Transfer the dough to a bigger bowl and use your hands to gather the dough and make into a ball.

7. Use a tablespoon measure spoon to portion out the balls then use your hand to roll each ball into a nice rounded firm ball and place the cookies evenly onto your prepared baking sheet.

8. Once the balls are formed use the back of a 1 teaspoon size measuring spoon or some other device to make the thumb imprint into each cookie. You can dip your spoon into flour between each cookie dip imprint to keep from sticking.

9. The dough cracks a bit when you are doing this process. It is very much like a shortbread texture so has this tendency.

10. Set the timer for 18 minutes.

11. Remove baked cookies from the oven.

12. Put about 1/2 teaspoon lemon curd onto each cookie.

13. Return to the oven for two more minutes to set the lemon curd.

14. Remove from the oven and transfer the cookies onto a cooling rack.

15. Lightly dust with confectioners' sugar.

16. Serve now or you can refrigerate or freeze for later.

17. These cookies last one week refrigerated and the will last 2 months in the freezer.

ENJOY!