My all time favorite dessert is carrot cake with a thick layer of cream cheese frosting, but my husband will almost always go for the citrus desserts. Key lime pie or lemon bars are top contenders. After receiving a phone call from him last week in the middle of a tough work day, I knew he would appreciate something sweet under the cake dome.
The cake dome is the safe zone in my kitchen. Several years ago, I made baked goods for customers and big Tupperware containers on the kitchen counter or the fridge were a common sight. The huge yellow Post-It notes slapped on top with the word NO! scrawled in black Sharpie weren’t enough of a deterrent for my kids, so the “under the dome” rule was established to keep me from killing one of them. Anything under here is fair game.
I’ve been reading about ratios in baking and have become more adventurous in the kitchen, so I developed this recipe from scratch. I thought it would pair perfectly with the Lemon Curd I posted yesterday. You’ll note I’ve listed the weights of the ingredients, as well as approximate volume measurements. Because of this, the recipe is easily doubled or tripled. For best results, stick to the weight measurements when making more than one batch.
These cookies are thick, buttery, not too sweet and the perfect partner for tart and velvety lemon curd. On its own, lemon curd makes me very happy, but spoon it on top of this cookie and I think even the curd is happy. 🙂
Lemon Thumbprint Cookies
Makes 12 cookies
4 oz. unsalted butter = 113 grams (1 stick) room temp
2 oz. sugar = 56 grams (¼ cup)
zest of 1 small lemon
1 teaspoon vanilla extract
6 oz. unbleached all-purpose flour = 170 grams (1¼ cups)
½ teaspoon baking powder
⅛ teaspoon salt
Preheat oven to 350°. Line baking sheet with parchment paper or coat with cooking spray.
Whisk sugar and lemon zest together in small bowl until fragrant. Cream butter and sugar together in mixing bowl until light and fluffy, about 2 minutes. Add vanilla extract.
In small bowl, whisk together flour, baking powder and salt. Add to wet ingredients and combine thoroughly. Dough will be crumbly, but will come together after a couple of minutes. Let the butter do its magic and bring it all together.
Use a small cookie scoop and place cookies 2” apart on a baking sheet. Use the back of a ½ teaspoon measuring spoon or your thumb to make and indentation in the cookie. Fill with lemon curd.
Bake 14-16 minutes or until edges are slightly browned. Let cookies cool completely. Enjoy!