Lemon Thumbprint Cookies

Sweet, soft lemon thumbprints are filled with lemon curd and drizzled with lemon icing. Instead of homemade lemon curd, you can use store-bought; or substitute raspberry, strawberry, or apricot preserves/jam. This is a very soft and creamy butter cookie dough, so refrigerating it before shaping is imperative. A quick chill after shaping as the oven preheats is helpful, too.

Ingredients

Dough

• 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
• 1 Tablespoon (8g) cornstarch
• 1/4 teaspoon salt
• 14 Tablespoons (200g) unsalted butter, softened to room temperature (see Note)
• 3/4 cup (150g) granulated sugar
• 1 Tablespoon fresh lemon zest
• 1 Tablespoon fresh lemon juice
• 1 large egg, at room temperature
• 1 teaspoon vanilla bean paste (or vanilla extract)

Coating & Filling

• 1/2 cup (100g) granulated sugar
• 1/2 cup (140g) homemade lemon curd or store-bought

Icing

• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons (30ml) fresh lemon juice

Instructions

1. Make the dough: In a medium bowl, whisk together the flour, cornstarch, and salt until combined. Set aside.
2. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup (150g) granulated sugar together on medium-high speed until creamed, about 1 minute. Add the lemon zest, lemon juice, egg, and vanilla bean paste and beat on high speed until combined, about 1