الإثنين 27 مايو 2024

Lemon Thumbprint Cookies

موقع أيام نيوز

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.

Ingredients

Dough

  • 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
  • 1 Tablespoon (8g) cornstarch
  • 1/4 teaspoon salt
  • 14 Tablespoons (200g) unsalted butter, softened to room temperature (see Note)
  • 3/4 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

Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) fresh lemon juice

Instructions

  1. Make the dough: In a medium bowl, whisk together the flour, cornstarch, and salt until combined. Set aside.
  2. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup (150g) granulated sugar together on medium-high speed until creamed, about 1 minute. Add the lemon zest, lemon juice, egg, and vanilla bean paste and beat on high speed until combined, about 1