Lemon Thumbprint Cookies

Sweet, soft lemon thumbprints are filled with lemon curd and drizzled with lemon icing. Instead of homemade lemon curd, you can use store-bought; or substitute raspberry, strawberry, or apricot preserves/jam. This is a very soft and creamy butter cookie dough, so refrigerating it before shaping is imperative. A quick chill after shaping as the oven preheats is helpful, too.

Dough

2 and ¼ cups ( 281g) all-purpose flour, spooned and leveled

1 Tablespoon ( 8g) cornstarch

¼ teaspoon salt

14 Tablespoons ( 200g) unsalted butter, softened to room temperature (see Note)

¾ cup ( 150g) granulated sugar

1 Tablespoon fresh lemon zest

1 Tablespoon fresh lemon juice

1 large egg, at room temperature

1 teaspoon vanilla bean paste (or vanilla extract)

Coating & Filling

½ cup ( 100g) granulated sugar

½ cup ( 140g) homemade lemon curd or store-bought

Icing

1 cup ( 120g) confectioners’ sugar

2 Tablespoons (30ml) fresh lemon juice

Directions at sallysbakingaddiction.com

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