Lemon Curd Thumbprint Cookies
makes about 40 cookies
Ingredients
- 1 cup (2 sticks) softened unsalted butter
- 2 large eggs
- 1 cup organic cane sugar*
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3.4 oz box of lemon flavored pudding mix
- 1/4 cup prepared lemon curd, for filling
- powdered sugar, for dusting
Instructions
- Making the dough 1. With a hand mixer, cream together the softened butter, sugar, eggs and vanilla until smooth- about a minute. 2. Fold dry ingredients into wet ingredients with a spatular or spoon until well combined. 3. Form dough into a ball and wrap or plastic wrap, or transfer to a resealable bag. 4. Chill for at least 2 hours in the refrigerator, or overnight before baking.Baking the cookies 1. Preheat oven to 350 degrees, and line 2 cookie sheets with parchment paper. (Makes bout 3 trays full, but you can reuse the parchment to bake an additional batch). 2. Roll dough with your hands into roughly 1” smooth balls (about a tbsp each), and place onto parchment lined sheets, spaced out (about 4 cookies widthwise. 3. Gently hold each cookie in place, and press the centers with your thumb to form a pocket for the filling. 4. Once all cookies are pressed, carefully spoon a small amount of Leon curd into the center of each cookie, being mindful to not overfill too much. 5. Once all cookies are filled with lemon curd, transfer to the oven and bake for 10-12 minutes, until light golden brown. 6. Transfer cookies to wire rack to cool, and dust with powdered sugar (using a sifter or small sieve). 7. Makes about 40 cookies. Cookies will keep for 1-2 weeks in an airtight container.