Small Batch Lemon Curd Thumbprint Cookies
These scrumptious cream cheese lemon curd cookies are part cookie, part biscuit. A less sweet treat that pairs well with coffee or tea.
Servings: 12 cookies
Calories: 119kcal
Ingredients
- 4 ounce cream cheese
- ¾ cups flour
- 4 tablespoons butter
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar
- 4 tablespoons lemon curd
Instructions
- Preheat oven to 350℉. Line a half baking sheet with parchment paper.
- In a large bowl use an electric hand mixer to mix the cream cheese, powdered sugar, and butter together.
- Add in the flour to form a stiff batter.
- Scoop out dough into equal size balls onto baking sheet.
- Lightly knead each ball and pat down into a roughly 1.5 inch diameter cookie and 1/4 inch thick. Place back on cookie sheet. Press down lightly and make a small impression in center of cookie dough. Chill cookie dough for about 1 hour.
- Spoon in 1 teaspoon of preserves into the middle and spread being careful not to reach the ends.
- Bake in 375 degree oven for about 20-22 minutes. Cookies will be lightly browned.
- Remove from oven and sprinkle lightly with powdered sugar. Let cool slightly before serving.
Video
Notes
- Chill dough before baking.
- For variety make half the batch with pear jam and half with lemon curd.
- With the jam in the middle, you want to make sure the center is
cooked properly. - Before baking, use an oven thermometer to check the temperature of
your oven .
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Sodium: 71mg | Sugar: 4g
