Description
Fruity thumbprint cookies combine a buttery base with rich fruit curd, offering a delightful experience that balances sweetness and tang.
Ingredients
- 6 tbsp butter
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1¼ cup flour
- ½ tsp salt
- â…” cup freeze-dried fruit (your choice)
- 1 egg (for the curd)
- â…“ cup granulated sugar (for the curd)
- 1 tsp cornstarch
- ¼ cup lemon or lime juice
- 1 tsp vanilla extract (for the curd)
- 1 pinch salt (for the curd)
- Zest of 4 limes (if making lime curd)
- 2 tbsp butter (for the curd)
- Green food coloring (optional, if making lime curd)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Mix in the egg and vanilla until well combined. Gradually add the flour and salt until a dough forms.
- Roll the dough into small balls and place on the baking sheet. Use your thumb to make an indent in the center of each ball.
- Whisk together the second egg, sugar, cornstarch, lemon or lime juice, vanilla extract, and a pinch of salt in a saucepan for the fruit curd. Cook over medium heat until it thickens, stirring continuously.
- Add lime zest and butter, mixing until smooth.
- Spoon fruit curd into the indents of the cookies.
- Bake until the cookies are golden brown and the curd is set.
- Allow the cookies to cool before serving.
Notes
For a unique flavor, experiment with different freeze-dried fruits. Adjust sugar to taste based on fruit sweetness.