Lemon Thumbprint Cookies
These are buttery shortbread cookies filled with lemon curd and finished with white chocolate drizzle. The combination of vanilla cookie base with tart lemon makes them disappear quickly.
Print
Pin
Ingredients
Ingredients (~17 cookies)
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar packed
- 1 egg yolk at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 1/4 cups all-purpose flour
- 2 Tbsp lemon curd
- 1/4 cup white chocolate chips
- 3/4 tsp canola oil
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Beat softened butter and sugar with electric mixer on medium speed for 3 minutes until smooth and creamy.
- Beat in egg yolk, vanilla, and salt until combined.
- Add flour and mix just until blended, scraping down bowl as needed.
- Shape dough into 1 tablespoon-sized balls and place 2 inches apart on baking sheet.
- Press a slight indentation in center of each ball with thumb or back of teaspoon.
- Fill each indent with 1/2 teaspoon lemon curd.
- Bake 12-14 minutes until bottom edges are lightly browned.
- Cool cookies on pan for 5 minutes, then transfer to wire rack to cool completely.
- Combine white chocolate chips and canola oil in microwave-safe bowl.
- Microwave on high for 30 seconds, then stir until melted.
- Drizzle melted white chocolate over cooled cookies and let sit until set, or refrigerate for 10 minutes.
Notes
If edges crack when making indentation, pinch them back together. If chocolate needs more heating, use 10-second intervals.
Tried this recipe?Leave a comment below & let me know!