Boy do I have a treat for you today… and in more ways than one ;-)
Kristen from Dine and Dish is here today to share a beautiful and delicious cookie with all of us. Kristen had been one of my blogging idols for a while now. From the way she writes, her mouth watering recipes and her photography- this girl never ceases to amaze me. Today’s recipe is nothing short of spectacular. You are definitely going to want to try out these incredible cookies.
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Hi everyone! My name is Kristen and I run the food, photography and lifestyle blog Dine & Dish. I’m so happy to be visiting you all over here on Nikki’s blog!
When Nikki asked me to participate in her cookie exchange, I was happy to do so because it’s that time of year where it seems cookies are coming in and out of my oven on an almost daily basis. Now, if I could only figure out a way to make a delicious, calorie free cookie, I’d be set!
Citrus, with its cheerful flavor and scent, always evokes summertime memories. This is why I love to burn citrus candles and bake citrus flavored things in the fall and winter because it brings a bit of needed warmth and sunshine into my home on cold, blistery days.
These cookies are a simple thumbprint cookie with delicious pre-made Lemon Curd. You can naturally use homemade lemon curd, but for this recipe I chose to keep things simple and go with store bought.
I hope you enjoy these little bright and sunny Lemon Curd Thumbprint cookies!
Lemon Curd Thumbprint Cookies
- 2 1/2 cups flour
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- Zest of 1/2 lime
- Juice of 1/2 lime
- 1/2 teaspoon Kosher salt
- 1 cup lemon curd
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In the bowl of your stand mixer, beat butter, sugar, and eggs until creamy and smooth. Add lime zest, lime juice and salt. Mix until just combined.
- Shape dough into 1-inch balls and place 1 inch apart on the lined cookie sheet (12 at a time). Dip your thumb in flour then press your thumb into each cookie dough ball, creating an indention.
- Bake for 18-20 minutes or until cookies are light golden in color.
- Remove from the oven and fill each indention with lemon curd. Place bake in the oven for 2 more minutes, allowing the lemon curd to firm up.
- Remove from cookie sheet and place on a wire rack to cool.
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Thanks so much Kristen for being here today to share such a great recipe with us! If you haven’t yet, you need to check out Dine and Dish!
You can also find her on
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Leave a Comment
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Aimee @ ShugarySweets
These are so pretty. I LOVE lemon curd!!
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Kristen
Thanks, Aimee :) I confess... I ate a few spoonfuls of lemon curd without the cookies.
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Hayley @ The Domestic Rebel
Lemon is my favorite flavor cookie AND cake any time of year! These thumbprints look scrumptious!
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Kristen
My mom loves lemon - it's her favorite too - so making these kind of desserts always makes me think of her. Thanks for your kind words!
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carrian
These look lovely, and I happen to be a lemon curd aholic. Truth.
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Kristen
As am I :)
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Kristen
Oh my gosh - just realized I have a typo and dismissed the flour. There should be 2 1/2 cups of flour in this recipe!
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Lori @ RecipeGirl
These are gorgeous! I think they'd make a nice addition to a holiday platter!
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Kristen
I agree, Lori! Thanks for your comment :)
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Living The Sweet Life
Mmmm... I love Lemon curd, what a great recipe. I think these would be ideal for any sort of cookie exchange!!
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Kristen
I agree - it's nice to have a little citrus for a change in this season of pumpkin and peppermint!
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Jen
Hi, if these are lemon cookies, why is there no lemon in the recipe?
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Kristen
The lemon is actually in the thumbprint (lemon curd). You could, if you want, use lemon juice and zest instead of lime juice and zest, but I like the lemon lime combo :) Thanks!
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Brigitte
How many does it make?
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Suzana
Have you ever frozen these?
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Ashley
Hello-So, is the 2 something cups of flour just for dipping our thumb in? I read the directions over a couple times and didn't see anywhere to mix in the flour......
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Ashley
NM...I just read where she said she had a typo....
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Lynn
I baked these today. My cookies spread out and the thumbprints disappeared, so I spread the lemon curd over the entire top. They are fantastic! If the cookies were sturdier, I would dip them in the lemon curd like chips and salsa. I will make these again, definitely.
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Shelley
I wish you would tell us in recipes how many the recipe yields.
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Joanna
I just made these, very tasty! :)
