Hi everyone! My name is Kristen and I run the food, photography and lifestyle blog Dine & Dish. I’m so happy to be visiting you all over here on Nikki’s blog!
When Nikki asked me to participate in her cookie exchange, I was happy to do so because it’s that time of year where it seems cookies are coming in and out of my oven on an almost daily basis. Now, if I could only figure out a way to make a delicious, calorie free cookie, I’d be set!
Citrus always seems to be a summery flavor and scent to me. Even so, I love to burn citrus candles and bake citrusy things in the fall and winter because it seems like it brings a bit of needed warmth and sunshine into my home on a cold and blustery day.
These cookies are a simple thumbprint cookie with delicious pre-made Lemon Curd. You can naturally use homemade lemon curd, but for this recipe I chose to keep things simple and go with store bought.
I hope you enjoy these little bright and sunny Lemon Curd Thumbprint cookies!
Ingredients
- 1 cup butter softened
- 3/4 cup granulated sugar
- 2 eggs
- Zest of 1/2 lime
- 1/2 teaspoon Kosher salt
- 1 cup lemon curd
Instructions
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- In the bowl of your stand mixer, beat butter, sugar, and eggs until creamy and smooth.
- Add lime zest, lime juice and salt. Mix until just combined.
- Shape dough into 1-inch balls and place 1 inch apart on the lined cookie sheet (12 at a time). Dip your thumb in flour then press your thumb into each cookie dough ball, creating an indention.
- Bake for 18-20 minutes or until cookies are light golden in color. Remove from the oven and fill each indention with lemon curd. Place bake in the oven for 2 more minutes, allowing the lemon curd to firm up. Remove from cookie sheet and place on a wire rack to cool.
