Hey! We just got home from a fun and exciting camping trip to the Colorado River. We did a bunch of water sports and came home exhausted! It was a great trip.
Just before we left, I had a craving for something lemon. I know – everyone else is into pumpkin right now, but lemon just sounded so good. I remembered that I had a jar of lemon curd in the pantry so it was time to try it. You can make your own lemon curd pretty easily, but the one I used from Trader Joe’s was a great option. I wanted to pair the tangy, smooth lemon curd with a buttery cookie, and this is what I came up with. It was delicious!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jules, from The Kiwi Diaries.
Lemon Thumbprint Cookies with Lemon Curd Filling
1 cup unsalted butter, softened
½ cup granulated sugar
2 large egg yolks
1 Tbsp fresh lemon juice
½ tsp salt
2½ cup all-purpose flour
1 cup Lemon Curd (I got mine from Trader Joe’s)
Heat oven to 350 degrees, and line two half-sheet-pan baking sheets with parchment or nonstick liners.
Beat butter and sugar in a large bowl with mixer until well blended.
Beat in yolks, lemon juice, and salt.
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 or something that will give a good round shape, 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.