If you love lemon curd like I do, this is a fun, easy cookie to make! Lemon curd is always a treat, but especially in spring and summer. A tray of these cookies is so pretty at wedding and baby showers.
It’s been a rough few weeks around here and if some of you have wondered if I’ve been MIA – the answer is a resounding YES! I’m still feeling a bit MIA, but baking these beautiful springy cookies is helping me find ground again.
If you follow along here you know we’ve been doing a kitchen remodel. It’s coming along but we’ve had some long waits for re-ordered cabinets and cabinet doors. The first set was the wrong size. The second set was the wrong size. (Need I say more?)
I’m not necessarily chomping at the bit to finish. In the grand world scheme these days, kitchen cabinet doors are at the bottom of the totem pole. But I was really hoping the kitchen would be finished by Easter.
That didn’t happen. So I couldn’t share the before and after pictures last weekend like I was hoping. Maybe this coming weekend. We’ve also had some serious illness at the house during all of this construction, which has been tough. First there was the stomach virus that visited. Womp womp.
And then Jacob (17) has been pretty sick. After a false negative test two weeks ago, it was discovered he does indeed have mono after all. And with some of the other diagnoses possibilities we were facing, mono is welcome. Though it hasn’t been much fun for Jacob.
Mono can have pretty serious complications and I think he’s gotten every one. It’s taking time to heal and he’s learning patience, among other things. It’s tough for a mama to watch.
So let’s talk cookies!!! These were so easy to make and were a beautiful addition to my Easter dessert table. I mixed up the dough in my KitchenAid stand mixer, then chilled it for an hour.
Use a small cookie scoop to get even dough portions. Then roll those cookie dough scoops in for even, round dough balls.
Use a chapstick tube to make the indentations in the dough. You can also use a cork wine stopper or even a 1/2 teaspoon measure. I don’t suggest your thumb (as the recipe name would suggest) because thumbs aren’t necessarily round.
Then bake for eight minutes at 375°. When the cookies come out of the oven, use the chapstick tube again to deepen the indentations. (So these cookies can hold even more delicious lemon curd!)
After the cookies cool on a rack, fill with delicious lemon curd using a pastry bag. (A small baby spoon works too.)
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