LEMON CURD THUMBPRINT COOKIES
These lemon curd thumbprint cookies are deliciously spiced with ginger and cinnamon.
Provided by Meymi
Categories Cookies
Time 29m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 144 kcal, ServingSize 1 serving
LEMON CURD THUMBPRINT COOKIES
Shortbread cookies are good by themselves, but adding lemon curd and zest makes them absolutely fabulous.
Provided by inugrl21
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 20.7 g, Cholesterol 34.8 mg, Fat 12 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 7.5 g, Sodium 6.3 mg, Sugar 5.8 g
EASY LEMON THUMBPRINT COOKIES
These buttery sugar cookies filled with sweet-tart lemon curd were inspired by our love of lemon, our appreciation for the classic thumbprint and the ever-present need for easy cookies. With all that in mind, the Betty Crocker™ Test Kitchens came up with this recipe full of time-saving hacks. It starts with an extra-citrusy dough made by adding lemon zest to Betty Crocker™ sugar cookie mix. The dough then gets rolled into balls, dipped in coarse sparking sugar and indented with the end of a wooden spoon, making a perfect divot for adding the lemon curd. From dough to oven, this recipe takes 25 minutes, so it's easy enough to prep while dinner's in the oven. When it's time to fill your cookies, a pastry bag fashioned from a resealable plastic bag and store-bought lemon curd makes it extra efficient. Before you know it, you'll have 50 bright and beautiful cookies perfect for just about any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 50
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
LAVENDER-LEMON CURD THUMBPRINT COOKIES
Creamy lemon curd and floral lavender are the perfect match in these tender treats!
Provided by SunnyDaysNora
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Line two baking sheets with parchment paper.
- Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.
- Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.
- Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.
- Bake in the preheated oven until cookies begin to turn golden brown, 10 to 12 minutes. Allow to cool on baking sheet for several minutes before transferring to cooling rack.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 19.3 g, Cholesterol 40.2 mg, Fat 8.3 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 54.2 mg, Sugar 9.7 g
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