Description
Delight in these delicate Lemon Lavender Thumbprint Cookies, perfect for spring or summer teatime. Featuring a buttery, tender base infused with fragrant dried lavender and bright lemon zest, each cookie is topped with a luscious dollop of tangy lemon curd. These cookies balance floral and citrus notes beautifully, making them an elegant treat for any occasion.
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1½ teaspoons dried culinary lavender, finely ground
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 2 cups (250g) all-purpose flour
Lemon Curd Filling
- ½ cup lemon curd (store-bought or homemade)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Lavender: Grind the dried culinary lavender buds finely using a spice grinder or mortar and pestle to release their fragrant oils and ensure an even distribution in the dough.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar on medium speed with an electric mixer until the mixture becomes light in color and fluffy, about 3 minutes.
- Add Flavorings: Incorporate the lemon zest, ground lavender, vanilla extract, almond extract, and salt into the creamed mixture. Mix until all ingredients are fully combined and fragrant.
- Mix in Flour: Gradually add the all-purpose flour to the mixture on low speed, mixing just until the dough forms. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls (approximately 1 tablespoon each). Place the balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Create Thumbprints: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each dough ball to create a well for the filling.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes until the edges are just turning golden, but the centers remain pale.
- Re-press Indents: Immediately after removing the baking sheets from the oven, gently press the indents again with the back of a small spoon if they have puffed up during baking.
- Fill with Lemon Curd: While cookies are still warm, spoon about ½ teaspoon of lemon curd into each indentation, allowing the curd to soften into the thumbprints.
- Cool and Serve: Let the cookies cool completely on the baking sheets before transferring to a wire rack. Dust with powdered sugar if desired for an elegant finish.
Notes
- For best flavor, use dried culinary lavender specifically labeled for cooking to avoid bitterness.
- Make sure butter is softened to room temperature to achieve a creamy, easy-to-mix dough.
- If you don’t have lemon curd, substitute with any favorite fruit jam or marmalade.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
- Dusting with powdered sugar is optional but adds a lovely decorative touch and slight sweetness.
