Recipe For Lemon Curd Thumbprint Cookies

Add the eggs salt and continue beating until fully incorporated.

Recipe for lemon curd thumbprint cookies. Bake in the preheated oven until edges are golden 15 to 20 minutes. Make the cookie dough. Line two half sheet pan baking sheets with parchment or nonstick liners.

Cut off small corner of bag. Next beat the butter and sugar with a handheld mixer or a stand mixer with the paddle attachment on medium speed for almost 2 minutes until creamy. Line your cookie sheets with parchment paper.

Cook over medium low heat until thick enough to hold marks from the whisk and the first bubble appears on the surface about 6 minutes. Put a small spoonful of lemon curd into the depressions. Use a small cookie scoop for even dough portions.

Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Make the lemon curd. When ready to serve spoon lemon curd into small resealable freezer bag.

Beat butter and sugar in a large bowl with mixer until well blended. Place the ball into the granulated sugar and coat. First mix the flour ginger and cinnamon in a small bowl and set aside.

Squeeze bag to fill opening about 1 4 teaspoon per cookie. How to make lemon curd cookies. Add the butter sugar lemon juice lemon zest vanilla extract to the bowl of your mixer and beat on medium using the paddle attachment until light and fluffy.