Stacey Webb of 3 Women & An Oven shares the recipe for their Lemon Curd Thumbprint Cookies.
See more at www.3womendesserts.com.
Lemon Curd Thumbprint Cookies
Yield: approx 32 cookies
2 cups (200 grams) blanched almond flour
1/4 cup (33 grams) gluten free flour
1/2 cup (100 grams) granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 Tablespoon lemon extract
1 Tablespoon plus 2 teaspoons lemon juice
1/3 cup lemon curd
Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
In a medium bowl, stir together almond flour, gluten free flour, sugar, baking powder and salt. Set aside.
In another medium mixing bowl, stir together the melted butter, egg, lemon extract and lemon juice.
Add the dry mixture to the wet and stir until combined. The dough will feel quite wet. Let it sit for 5 minutes to allow the flour mixture to absorb the liquid.
Roll the dough into 1" balls and place 2" apart on the prepared cookie sheet. The dough will feel greasy.
Bake the cookies for 6 minutes and remove from oven.
Using the rounded part of a 1/2 teaspoon measuring spoon, make an indentation about 3/4 of the way down into each cookies.
Fill the indentation with 1/2 teaspoon of lemon curd. Be sure not to overfill them.
Return the pan to the oven and bake for another 5-7 minutes or until they feel slightly firm. The cookies should not brown around the edges.
Refrigerate in an airtight container for up to 4 days. Freeze in an airtight container for up to 2 weeks.