Lemon Thumbprint Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. In a medium bowl, whisk together the flour, cornstarch and salt. Set aside.
2. In a large bowl, beat the butter and 3/4 cup (150g) sugar on medium-high speed until creamed, about 3 minutes. Add the lemon zest, lemon juice, egg and vanilla and beat on high speed for about 1 minute. Scrape down the bowl and beat again as needed.
3. Add the dry ingredients to the wet and mix on low speed until combined. Cover and refrigerate for at least 3 hours, up to 3 days.
4. Line large baking sheets with parchment or silicone mats. Make room in the fridge for them so the shaped cookies can chill while the oven preheats.
5. Place 1/2 cup (100g) sugar in a small bowl. Roll cold dough into 1 Tablespoon (18g) balls, roll each in sugar and place 2 inches apart on the lined sheets.
6. Press a thumb into the center of each ball and fill each with 1/2 teaspoon lemon curd.
7. Chill the shaped cookies while the oven preheats.
8. Once the oven is preheated, bake for 12 to 13 minutes, until the edges look set and are just beginning to brown. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
9. Whisk the confectioners' sugar with the lemon juice and drizzle over the cooled cookies. Let the icing set for about 30 minutes.

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

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