I received this jar of Harrod's awesome-tasting lemon curd recently and decided to put it to use in some cookies. I'm not known to spend a lot of time in the kitchen, so baking up a batch of cookies is actually an Instagram-worthy event for me!
My mom is the big cook in our family. She has a few go-to recipes she uses year after year, including molasses crescent cookies rolled in powdered sugar, coconut date-nut balls, jam bars, classic spritz cookies, and of course the crowd-pleaser, chocolate-chip. I and my coworkers always look forward to her cookies at this time of year. Even though I am trying to be healthier and cut down on sugar and carbs, I have to try at least one of each!
The dough for these thumbprint cookies is fairly straightforward and simple to put together. The finished result is melt-in-your-mouth buttery goodness with a bit of tartness from the lemon zest. This same recipe would also be great with preserves or even chocolate kisses in place of the lemon curd.
I used the following recipe, which I found on redbookmag.com:
Yields: 45 cookies
- 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
- 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.