Shortbread Thumbprint Cookies with Lemon Curd

Glazed with a powdered sugar and almond extract blend, these shortbread cookies are filled with lemon curd for tons of zesty, sweet flavor.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 100 Calories

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon almond extract
• 1 cup unsalted butter, softened
• ⅔ cup white sugar
• 1 ½ teaspoons almond extract
• 1 cup powdered sugar
• ½ cup lemon curd
• 2 teaspoons milk, or more as needed

Recipe Instructions

Step 1

Combine butter, sugar, and almond extract for cookies in a bowl. Beat with an electric mixer on medium speed, scraping the bowl often, until creamy. Reduce speed to low and slowly add flour, a little at a time. Mix well.

Step 2

Cover and refrigerate for at least 2 hours.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

Step 4

Remove dough from the refrigerator and roll into 1-inch balls. Place 2 inches apart on the prepared cookie sheets. Make an indentation in the center of each cookie with your thumb or a spoon.

Step 5

Bake in the preheated oven, 9 to 10 minutes. Add about 1/2 teaspoon lemon curd to each indentation and continue to bake until edges are golden, 5 to 8 minutes more. Let stand for 1 minute on the cookie sheets then remove to wire racks to cool completely.

Step 6

While cookies are cooling, beat powdered sugar, milk, and almond extract for glaze together in a small bowl until smooth. Drizzle over cooled cookies.