Name: Lavender-Lemon Curd Thumbprint Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Unsalted butter, softened - 1 cup; Packed brown sugar - ⅓ cup; White sugar - ⅓ cup; Egg yolks - 2 large; Dried lavender - 2 teaspoons; Vanilla extract - 1 teaspoon; Almond extract - 1 teaspoon; All-purpose flour - 2 ¼ cups; Cornstarch - 2 teaspoons; Salt - ½ teaspoon; Lemon curd - ⅓ cup; Honey - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lavender-Lemon Curd Thumbprint Cookies

1. Unsalted butter, softened - 1 cup

2. Packed brown sugar - ⅓ cup

3. White sugar - ⅓ cup

4. Egg yolks - 2 large

5. Dried lavender - 2 teaspoons

6. Vanilla extract - 1 teaspoon

7. Almond extract - 1 teaspoon

8. All-purpose flour - 2 ¼ cups

9. Cornstarch - 2 teaspoons

10. Salt - ½ teaspoon

11. Lemon curd - ⅓ cup

12. Honey - 2 tablespoons

How to cook deliciously - Lavender-Lemon Curd Thumbprint Cookies

1. Stage

Line two baking sheets with parchment paper.

2. Stage

Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.

3. Stage

Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.

4. Stage

Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.

5. Stage

Preheat the oven to 375 degrees F (190 degrees C).

6. Stage

Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.

7. Stage

Bake in the preheated oven until cookies begin to turn golden brown, 10 to 12 minutes. Allow to cool on baking sheet for several minutes before transferring to cooling rack.