Description
Delight in these spring-inspired Fruit Filled Thumbprint Cookies, combining a buttery, tender cookie base with a vibrant, homemade lemon or lime curd filling. Perfectly balanced with sweet and tangy flavors, these cookies are an ideal treat for gatherings or a refreshing snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried fruit (such as strawberry or raspberry)
Lemon or Lime Curd Filling
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup lemon or lime juice (fresh preferred)
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- A few drops green food coloring (optional for lime curd)
Instructions
- Prepare the Curds: In a bowl, whisk together the eggs, sugar, cornstarch, salt, juice, and vanilla extract until fully combined. Melt butter in a saucepan over medium-low heat, then add the egg mixture and stir continuously for 5-10 minutes until the curd thickens. Strain the curd into a bowl and chill until set.
- Make the Cookie Dough: In a mixing bowl, cream the unsalted butter and granulated sugar together until fluffy. Add the egg and vanilla extract, mixing well. Grind the freeze-dried fruit into a fine powder and combine it with the flour and salt. Gradually fold this dry mix into the creamed butter mixture to form a smooth dough.
- Shape the Cookies: Divide the dough into 12 equal portions and roll each into a ball. Use your thumb or the back of a spoon to create an indentation in the center of each ball. Place the shaped cookies on a baking sheet and chill in the refrigerator for at least 30 minutes to firm up.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for approximately 12 minutes, or until they are set and lightly golden around the edges. Remove from the oven and let cool completely on a wire rack.
- Fill the Cookies: Once cooled, spoon or pipe the chilled lemon or lime curd into the thumbprint indentations. Optionally, refrigerate again to allow the filling to set further before serving.
Notes
- Substitute coconut sugar for a more natural sweetener if desired.
- Use gluten-free flour to make these cookies gluten-free.
- Freeze-dried fruit varieties like strawberry or raspberry work best for flavor and color.
- Fresh lemon or lime juice is preferred for the best citrus flavor in the curd.
- The green food coloring is optional and mainly used to visually enhance lime curd.
- Ensure the curd is fully chilled before filling the cookies to prevent leakage.
