Lemon thumbprint cookies

These are bound to become one of my favourite cookies. They’re best made with lemon curd, though a thick jam works beautifully as a filling too. These shortbread-style cookies with lemon curd are wonderfully zesty — simply divine! Once baked, the lemon curd sets slightly, becoming gently jelly-like without burning or changing colour, and it clings perfectly to the cookies. That’s what gives them such a bright, sunny look. The lemon cuts through the sweetness beautifully, creating a perfect balance.

Makes 40 cookies.

Ingredients for the cookies:

• 180 g unsalted butter
• ½ cup icing sugar
• ¼ cup caster sugar (or slightly less)
• 1 large egg
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 cups plain flour

For the filling:

• 1 cup lemon curd

All ingredients should be at room temperature.

In the bowl of a stand mixer (or using a hand mixer), cream together the butter and both sugars until light and fluffy. Add the egg, lemon zest, lemon juice and vanilla extract, mixing well until fully combined. In a separate bowl, sift together the flour and baking powder. Add to the butter mixture and mix until a soft dough forms. Shape the dough into a ball, flatten slightly, wrap in cling film and chill in the fridge for 1 hour.

Prepare the lemon curd by transferring it into a piping bag (or you can simply spoon it in later).

Line a baking tray with baking parchment. From the chilled dough, form small balls and place them on the tray, leaving plenty of space between each one. Gently flatten each ball and make a deep, wide indentation in the centre (almost down to the tray — otherwise the dough will rise and the filling may spill out). Fill each indentation with about 1 teaspoon of lemon curd. Chill the shaped cookies in the fridge for around 60 minutes.

Bake at 180°C for about 15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on a wire rack.

Enjoy!

Recipe source: Woman’s Day.