Lemon Thumbprint Cookies Lemon Curd Carrie Sheridan Recipes

LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper and set aside. Place the ground pecans in a shallow plate.
• Add the butter, sugar, lemon juice, lemon zest, vanilla extract to the bowl of your mixer, and beat on medium using the paddle attachment until light and fluffy.
• Add the eggs, salt and continue beating until fully incorporated.
• Add the flour and continue mixing on low until fully incorporated.
• Roll the dough into 1 inch balls, then roll them through the egg white, then through the ground pecans. Place the balls on the prepared baking sheets, leaving about an 2 inches in between them. Using your thumb press little wells into the center of each cookie, sometimes I also use the bottom of a cork screw.
• Bake the cookies for 13 to 15 minutes or until the edges start to turn golden. Remove the baking sheets from the oven and allow cookies to cool on the sheets for about 5 minutes after which you can transfer them to a wire rack to allow them to cool completely.
• Place a small dollop of the lemon curd into the center of each cookie.

LEMON CURD THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
• Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indention into the center of each using your thumb. Put a small spoonful of lemon curd into the depressions.
• Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

EASY LEMON THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.
• Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.

LEMON THUMBPRINT COOKIES, LEMON CURD -- CARRIE SHERIDAN

Steps:

• Cream butter and sugar well.
• Add egg and mix well. Add the zest and juice of 1 lemon (about 3 Tablespoons). Mix well.
• Sift salt, baking powder and flour and add, just to being mixed.
• Place small spoonfuls of dough on a baking sheet and form a well in the center of each.
• Fill each well with lemon curd.
• Bake at 325 for 11-14 minutes. Let cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
• Lemon Curd.
• 5 tablespoons fresh lemon juice.
• 4 tablespoons Kerry Irish Gold unsalted butter, softened.
• 3/4 cup granulated sugar.
• 2 eggs.
• 2 egg yolks.
• 1 tablespoon grated lemon zest.
• In a steel bowl, whisk together all the ingredients except the butter.
• Bring a pot of water to a slow simmer and put the steel pbowl on it, whisking all the way. YOU DONT WANT IT TO CURDLE. Of course, you need to make sure the size of your pot and the steel bowl is such that it fits right inches.
• Once the mixture thickens, stirring pretty constantly, to coat the back of a spoon, take it off the pot. Add in the slab of butter and whisk well so that the butter melts into the mixture. Let cool and transfer to a clean jar. Put cling film on it before closing the lid and refrigerate overnight. It keeps in the refrigerator for a week.

LEMON CURD THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
• Mix the flour, ginger and cinnamon in a small bowl and set aside.
• Place the butter and sugar in a large bowl and beat on medium speed for almost 2 minutes until creamy with a hand-held mixer or with paddle attachment if using a stand mixer. Add the egg and mix well. Stop the machine and scrape down the sides of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed.
• Add the flour mixture and mix until the dough comes together. Don't overmix the dough.
• Take 25 gram pieces ( almost 1 tablespoon) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes 22 cookies. Using the back of a 1 teaspoon-sized rounded measuring spoon or your finger, press into the center of the dough to make an indentation.****
• Bake for almost 11-12 minutes or until the edges are lightly golden brown. Don't overbake so the cookies will stay soft. When the edges are golden brown but the middle is still soft, remove from the oven. If needed, you can press the middle of the cookie again with a clean measuring spoon. Then immediately fill the cookies with almost ½ and ¼ teaspoon lemon curd. The filling will set while the cookies are cooling on the baking sheet.
• Lightly sift powdered sugar over the cooled cookies.