Sometimes the holidays get a little crazy and the only cookies I want to bake look something like this:

( cookie pic by Natalie Dee )

But once the dust settles and the hoopla is over, I find myself missing the quiet time in the kitchen rolling out cookies or sitting at the table sprinkling colorful little decorations on each bite-sized treat. Also, I have a LOT of lemon curd sitting in my fridge that needs to be used up. The solution? Lemon curd thumbprint cookies, of course! Just use the lemon curd you made here: Lemon Curd  and follow the simple dough recipe below.

Alice Waters' Sweet Tart Dough 
(The Art of Simple Food)

- Beat together until creamy:
8 tablespoons of butter (1 stick)  *room temp
1/3 cup of sugar

- Add and mix until completely combined:
1/4 teaspoon of salt
1/4 teaspoon of vanilla extract
1 egg yolk

- Add:
1 1/4 cups of all-purpose unbleached flour

- Mix well, stirring and folding, until there are no more dry patches. 

- Form 1 inch dough balls. 

- Roll in sugar and place on a parchment lined baking sheet about 1 inch apart. 

- Press your thumb in the top of each cookie to make a depression. 

- Bake cookies in a preheated 350F oven for 12 minutes. 

- Remove from the oven and fill the depressions with lemon curd. 

- Bake for another 5 minutes, or until golden brown.  Let cool before serving.
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