Ingredients
- 1 cup Butter, softened
- 1 cup Granulated Sugar
- 2 ½ cups All-Purpose Flour
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 1 large Egg
- ½ cup Lemon Curd
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar until light and fluffy.
- Fold in the lemon zest and juice, followed by the egg.
- Gradually mix in the flour until a smooth dough forms.
- Scoop out tablespoons of dough and roll into balls, placing them on the baking sheet.
- Create an indentation in the center of each cookie using your thumb.
- Spoon about a teaspoon of lemon curd into each thumbprint.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a dairy-free option, substitute with vegan butter. Chill the dough for better flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian