For my love of lemon and spring. Yummy!
INGREDIENTS
1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1⁄2 cup confectioners’ sugar, plus extra for dusting
1⁄4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd
DIRECTIONS
Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.
Heat oven to 350°F. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving.
Recipe and photo source via Womans Day
8 comments:
These look yummy!I have been in a citrus mode; so sunny.
Funny it is all lemony in my house too, just made a lemon- lime tart on Sunday. These lemon dimples though looks incredibly inviting
yummy... i need a cookie!
Fabulous looking cookies! Thanks for sharing this Leigh! I look forward to trying them.....
I keep coming back to this post of yours and debating if I attempt to tough it out and make some on my own, or wait for my boyfriend to get off work and beg him to make them for me (he is a chef, but definitely not a baker).
KeepItFvncy,
M.E.
I can't adequately express in words how much I love this. Drool.
Yum! Thanks for the recipe!
Wow! Now those look positively scrumptious! Beautiful and mouthwatering delights.
I love this blog!
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