Lemon Poppyseed Thumbprint Cookies

These Lemon Poppyseed Thumbprints are as easy to make as they are to eat.

I love making these cookies for Christmas and Easter. I love anything lemon and these little jewels fit the bill.  They are similar to the lemon drop cookies you see, except they also have poppy seed in them. It gives a little bit of texture and crunch to the cookie.


Lemon Poppyseed Thumbprint Cookies

Ingredients:

For the curd:
1 large egg + yolk
¼ cup sugar
¼ cup Meyer lemon juice (or regular lemon juice but increase sugar to 1/3 cup)
½ tsp Meyer lemon zest
2 Tbsp unsalted butter, cut into cubes
½ tsp poppy seeds
For the cookies:
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
2 large egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp salt

Directions:

For the curd: In the bowl of a double boiler placed over simmering water, whisk together the egg, yolk, sugar, lemon juice, and lemon zest. Continue to whisk constantly until thick enough to coat the back of a spoon (approximately 165 degrees F), about 5-7 minutes. Do not let it boil.

Strain through a fine-mesh sieve into another bowl. Whisk in butter until melted and smooth. Stir in poppy seeds. Cover with plastic wrap, pressing onto the surface of the curd (prevents a skin from forming) and refrigerate until set and chilled, at least 2 hours.

For the cookies: Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl with an electric mixer on medium-high, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in egg yolks and vanilla. Add flour and salt and mix until incorporated and dough comes together in a ball.

Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten slightly with thumb or back of a spoon, leaving an indentation in the center of each cookie.

Bake for 10 minutes. Remove baking sheet from oven. If indentations look shallow, further indent with the back of a spoon. Fill each indentation with ½ teaspoon or curd. Bake for an additional 3-4 minutes, or until curd is set and edges of cookies are lightly golden. Transfer to wire racks to cool completely.

(Note after this recipe indicates that these thumbprints would also be great with fruit preserves or chocolate-hazelnut spread.)

Peace be with you,

Veronica