Lemon Thumbprint Cookies

From the kitchen of One Perfect Bite...This cookie is designed for those whose love of shortbread is matched by a fondness for lemon curd. This simple cookie is a breeze to make and it is very forgiving. As far as ingredients go, homemade lemon curd is fine, but any commercial brand whose taste appeals to you can be used if you are pressed for time. This is a very short cookie, so I'm afraid it doesn't travel well. The cookies, however, are perfect for a coffee or tea that is held in your own home. Do give them a try. You'll find they are addictive. Here is how the cookies are made.

Lemon Thumbprint Cookies...from the kitchen of One Perfect Bite courtesy of Redbook Magazine

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour
1 cup lemon curd, store bought or homemade

Directions:
1) Heat oven to 350 degrees F. Line 2 baking sheets with parchment or nonstick liners.
2) 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.
3) 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.
4) Bake remaining cookies. Lightly dust edges with confectioners' sugar before serving. Yield: 45 cookies.

                    

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