Lemon curd, zest, and juice make buttery, tangy, and sweet Lemon Thumbprint Cookies. These lemon cookies are a popular with everyone, whether you're making them for the holidays or for dessert after dinner.
Ingredients
Bake at a temperature of 350 degrees Fahrenheit.Set aside a cookie sheet that has been prepared by lining it with parchment paper and then preparing it.
Butter and sugar should be creamed together in a large basin using a hand mixer until the mixture is frothy and light.
When you have finished mixing, add the flour. Ensure that you scrape the sides and bottom of the bowl whenever it is necessary to do so.
Next, include the lemon zest and juice.To adjust the consistency of the dough, add two to three teaspoons of flour.
It is important to avoid over-mixing the dough, since it should have a crumbly texture but should still hold together when you push it with your fingers.
The dough should be rolled into a ball by using your hands to bring it together. Place in the refrigerator for at least ten minutes after covering with plastic wrap.
Unwrap it when you are ready to bake it, and divide it into 14–16 equal balls measuring 1 inch in diameter. Work to make each ball as round as possible.
In order to form a perfectly round well in the centre, you need first slightly flatten them and then use a measuring spoon that is ½ teaspoon in size.
Place cookies 2 inches apart on the baking sheet.Bake cookies 8–10 minutes. Remove cookie sheet from oven. Define shallow indentations again and fill them with 1/2 teaspoon of lemon curd.
For another three to four minutes, or until the curd melts a little and the sides of the cookies are just barely golden, remove from the oven.Place on a wire rack to cool.
You can either sprinkle the cookies with powdered sugar or make the glaze by mixing the ingredients together until the glaze is smooth. Then, drizzle the glaze over the cookies once they are completely cool.
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