Lemon Curd Thumbprint Cookies

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• Pinch of salt
• Lemon curd for filling (store-bought or homemade)

Preparation Time:

• 30 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg until well blended.
4. In a separate bowl, whisk together the flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch balls.
7. Place the balls on a parchment paper-lined baking sheet.
8. Use your thumb to make a deep indentation in the center of each ball.
9. Fill the indentations with lemon curd.
10. Bake for 10-12 minutes, or until golden brown around the edges.

Nutritional Information:

• Calories: 150 per cookie
• Fat: 9 grams
• Carbohydrates: 18 grams
• Protein: 2 grams

Dish Characteristics:

• Crisp, buttery shortbread cookies
• Sweet and tangy lemon curd filling
• Perfect for tea parties, gatherings, and special occasions

User Comments:

• "These cookies are absolutely delicious! The lemon curd filling is the perfect balance of sweetness and tartness."
• "I love that these cookies are so easy to make. They're a great way to impress guests without spending hours in the kitchen."
• "These are the best thumbprint cookies I've ever had. The shortbread base is so crumbly and the lemon curd is so creamy and flavorful."

Special Precautions and Tips:

• Be sure to not overmix the dough as this can make the cookies tough.
• If you don't have lemon curd on hand, you can make your own by whisking together 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/3 cup lemon juice, 1/4 cup water, and 2 tablespoons unsalted butter in a small saucepan over medium heat. Cook until thickened, stirring constantly.
• Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.