I love lemon.
I’d rather have lemon over chocolate any day. Don’t get me wrong, Chocolate is still fabulous. But lemon has my heart. Or should I say my sweet tooth?
A month ago I made a white cake with lemon curd filling and lemon buttercream frosting. Delish!
I made a triple batch of curd which ended up being way to much for the cake but great little gifts for friends and some leftovers for the freezer.
Lemon Thumbprint Cookies
1 cup(s) (2 sticks) unsalted butter, softened
1/2 cup(s) granulated sugar
2 large egg yolks
1 tablespoon(s) grated lemon zest
1 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) kosher salt
2 1/2 cup(s) all-purpose flour
1 cup(s) Lemon Curd, or store-bought
Heat oven to 350 degrees F. Line 2 baking sheets with parchment or nonstick liners. Beat butter and sugar in a large bowl with mixer until well blended. Beat in yolks, lemon zest, lemon juice, and salt. With mixer on low, beat in flour just until moist clumps form. Gather dough together in bowl to bind.
Shape scant tablespoons of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven and immediately fill indentations with curd. Return to oven and bake 2 minutes longer to set curd.
Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.