1 3/4 cups all purpose flour
1/2 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup powdered sugar
1 large egg
1 tsp vanilla extract
1 tbsp fresh Meyer lemon zest
1/3 cup homemade Meyer Lemon Curd (recipe in a previous post)
Preheat oven to 350F.
In a small bowl, whisk together flour and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in powdered sugar. Beat in the egg, vanilla extract and lemon zest until mixture is smooth.
Working by hand or with a mixer on low speed, stir in the flour mixture until dough comes together and no streaks of dry ingredients remain.
Roll into balls about 3/4 to 1-inch in diameter (make sure they are all about the same size) and arrange on baking sheet, leaving about 2-inches between balls. Using your fingertip or the back of a wooden spoon, make a very deep indentation into each ball. Fill the “thumbprint” with lemon curd (approx 1/2 tsp in each). Do not attempt to flatten the cookies; the dough will spread slightly as it bakes.
Bake for 11-13 minutes, until the cookies are set and only have a touch of golden brown at the edges.
Allow to cool for 4-5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes 2 1/2 dozen.
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