Description
These Meyer Lemon Curd Thumbprints are delightful citrus shortbread cookies filled with tangy Meyer lemon curd. A perfect treat for any occasion!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
Filling:
- ½ cup Meyer lemon curd (store-bought or homemade)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Mix ingredients: Mix in the salt and vanilla extract. Gradually add the flour, mixing until just combined and a soft dough forms.
- Form dough balls: Scoop out tablespoon-sized amounts of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
- Make indentations and fill: Use your thumb or the back of a spoon to make a small indentation in the center of each cookie. Fill each indentation with about ½ teaspoon of Meyer lemon curd.
- Bake: Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool and serve: Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- If the thumbprints puff up while baking, gently press the centers down again with a spoon right after removing from the oven.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
