Lemon Thumbprint Cookies
Lemon
biscuits are the cutest morsels. They are crispy and melt in the mouth with a
spoonful of Sweet Lemon Curd, silky, tangy and sweet.
INGREDIENTS:
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 to 1/2 cup lemon curd
- 1/4 teaspoon baking soda
- 1 & 1/2 cups all-purpose flour
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
DIRECTIONS:
First, Preheat
the oven to 350 ° F. Line the baking sheets with parchment paper or silicone
liners.
Then, Whisk
together the flour, baking soda and salt. Put aside.
Using a
medium-speed electric mixer, beat the cream cheese, butter, sugar and vanilla
until light and fluffy.
Reduce mixer
speed to low. Gradually add the flour mixture by mixing until a homogeneous
mixture is obtained. The dough will be friable but will hold together once
pinched.
Using a
tablespoon of dough at a time, roll dough into balls and place on prepared
mussels, leaving about 2 inches between cookies.
Bake 10 to
14 minutes or until the edges of the cookies are lightly browned.
While the
cookies are still hot, use the end of a wooden spoon to make an imprint on the
top of each cookie. Once the cookies have cooled for 5 minutes, transfer them
to a rack to allow them to cool completely.
Fill the
recesses of each cookie cooled with 1/2 to 1 teaspoon of lemon curd. Happy
Cooking Time.
