Lemon Curd Thumbprint Cookies

These thumbprint cookies are simple but irresistibly delicious! My favourite flavour is lemon curd but you can use any filling of your choice. I am partial to tropical flavours such as lime, pineapple, mango, guava etc. This cookie is so versatile and a great treat for any occasion.

Makes 13 small cookies

Ingredients

60g softened butter

110g caster sugar

130g plain flour

50g ground almonds

1/2 tsp baking powder

Pinch of salt

1 egg

1 tsp lemon extract 

Lemon curd (store bought)

Method

1. Preheat oven to 180 degrees Celsius

2. Add flour, ground almonds, baking powder and salt to a bowl. Stir to combine and set aside.

3. In another bowl, cream together the butter and sugar until it’s a smooth, pale, consistency. Add the egg and lemon essence and beat well.

4. Using a spatula gently fold in the dry ingredients into the wet ingredients. The dough will look quite dry but be patient and continue folding in until all the flour is incorporated.

5. Using a table spoon scope up 13 balls of cookie dough. Roll them in the palm of your hands to shape them.

6. Place cookies on a baking sheet, flatten slightly and space evenly. Chill in the fridge for 10 mins.

7. Remove from fridge, bake in the oven for 6 mins, until the edges are set and middle is soft.

8. Remove from the oven.

9. Using the back of a clean 1/4 tsp measuring spoon, indent the cookie to make a small well, just enough to fill with the lemon curd.

10. With a small teaspoon carefully fill each well. Do not over fill.

11. Bake for a final 5-6 mins, until just set. Remove from oven and place on a wire rack to cool.