Lemon Lavender Thumbprint Cookies (Print Version)
Tender cookies, bright with lemon zest and lavender, filled with tangy lemon curd for a floral citrus treat.
# Ingredients:
→ Cookies
01 -
1 cup unsalted butter, softened
02 -
1/2 cup powdered sugar
03 -
1 tablespoon lemon zest (from about 2 lemons)
04 -
1 1/2 teaspoons dried culinary lavender, finely ground
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon almond extract
07 -
1/4 teaspoon salt
08 -
2 cups all-purpose flour
→ Filling
09 -
1/2 cup lemon curd
→ Optional Finish
10 -
Powdered sugar for dusting
# Steps:
01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 -
Grind dried culinary lavender in a spice grinder or with a mortar and pestle until finely ground.
03 -
In a large bowl, beat softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
04 -
Add lemon zest, ground lavender, vanilla extract, almond extract, and salt. Mix until fully incorporated.
05 -
Gradually add all-purpose flour on low speed, mixing just until the dough forms. Avoid overmixing.
06 -
Roll dough into 1-inch balls (about 1 tablespoon each) and space them 2 inches apart on prepared baking sheets.
07 -
Press your thumb or the back of a 1/2 teaspoon measuring spoon in the center of each ball to form a well.
08 -
Bake for 12 to 14 minutes, until the cookie edges are just golden but the centers remain pale.
09 -
Immediately after baking, gently re-press the centers of each cookie with the back of a small spoon if the indents have puffed up.
10 -
While cookies are still warm, spoon about 1/2 teaspoon of lemon curd into each indentation.
11 -
Cool completely on the baking sheet. Dust with powdered sugar if desired before serving.
# Notes:
01 -
Use culinary lavender labeled for food use; avoid ornamental varieties which may taste soapy or bitter.