Dessertscrazyforcrust4.5
Lemon Poppyseed Thumbprint Cookies
Easy Shortbread Thumbprint cookies filled with lemon curd! These little bites are delicate and almost melt in your mouth - the cookies have lemon and poppyseeds and are filled with an easy lemon curd before baking.
👥 28 Servings⏱️ Prep & Cook: 44 min⏳ Prep: 30 min🔥 Cook: 14 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
If using homemade lemon curd, make sure it’s prepared and chilled overnight.
Lemon Curd (from scratch or homemade)3 tablespoons
2
Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
3
Cream butter and sugar in a large bowl using a hand or a stand mixer. Add zest, extract, and salt. Slowly mix in flour until mixture is combined. Stir in poppyseeds.
4
Scoop balls of dough that are about ¾-1 tablespoon in size. Roll between your palms to create a ball. Place on cookie sheet, 2-inches apart.
5
Use your knuckle or thumb, or the back of a ¼ teaspoon, to press an indent in the center of each cookie. Fill each indent with ¼ teaspoon of lemon curd per cookie.
Lemon Curd (from scratch or homemade)3 tablespoons
6
Bake, rotating pans throughout baking, for about ⏱️ 11-16 minutes, or until the cookie is no longer glossy and bottoms turn light golden.
7
Cool completely before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition Facts
calories
85 kcal
fat Content
5 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
4 g
sodium Content
28 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
13 mg
carbohydrate Content
9 g
saturated Fat Content
3 g
unsaturated Fat Content
2 g
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