Description
Delightful thumbprint cookies infused with bright lemon and floral lavender flavors, topped with creamy lemon curd.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1½ teaspoons dried culinary lavender, finely ground
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 2 cups (250g) all-purpose flour
- ½ cup lemon curd (store-bought or homemade)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare your culinary lavender by grinding it until finely ground.
- Cream the softened butter and powdered sugar together until light and fluffy.
- Add the lemon zest, ground lavender, vanilla extract, almond extract, and salt, mixing until combined.
- Gradually add the flour, mixing until the dough comes together.
- Roll the dough into 1-inch balls and space them on baking sheets.
- Using your thumb, make an indentation in the center of each ball.
- Bake for 12-14 minutes until edges are barely golden.
- Remove from the oven and immediately re-press the indents.
- Fill each well with about ½ teaspoon of lemon curd and allow to cool.
Notes
For best results, ensure butter is softened, and finely grind the lavender for a well-balanced flavor. Consider dusting with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 4g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg