Lemon Thumbprint Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Whisk the flour, cornstarch and salt together in a medium bowl. Set aside.
2. Using a hand mixer or stand mixer with the paddle, beat the butter and 3/4 cup (150g) sugar on medium-high for about 3 minutes until creamy.
3. Add the lemon zest, lemon juice, egg and vanilla and beat on high for about 1 minute until combined. The mixture will look curdled at this stage.
4. Scrape down the sides and bottom of the bowl, beating again if needed.
5. Add the dry ingredients and mix on low until just combined. The dough will be very soft.
6. Cover and refrigerate for at least 3 hours, up to 3 days.
7. Line large baking sheets with parchment or silicone mats, and make room in the fridge for them.
8. Put the 1/2 cup (100g) sugar in a small bowl. Scoop about 1 Tablespoon (18g) of cold dough per cookie, roll into balls, then roll each in the sugar and set them 2 inches apart on the lined sheets.
9. Press a thumbprint into the centre of each ball and fill each with 1/2 teaspoon lemon curd.
10. Chill the shaped cookies in the fridge while the oven preheats. If there is no room, chill them briefly on a plate or a single sheet instead.
11. Bake for 12–13 minutes, until the edges look set and are very lightly browned.
12. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
13. Whisk the 1 cup (120g) confectioners' sugar with 2 Tablespoons (30ml) lemon juice and drizzle over the cooled cookies. The icing sets in about 30 minutes at room temperature.
14. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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