Lemon Curd Thumbprint Cookies

Ingredients

1 Egg at room temperature
1 stick Unsalted Butter at room temperature
1 3/4 cups Plain Flour
1/4 cup Caster Sugar
Pinch of alt
1/4 teaspoon Almond Flavoring (optional)
5 tablespoon Caster Sugar for Coating (optional)
15-20 teaspoons Lemon Curd

Directions

Beat the sugar and butter until creamy. Add egg and mix until well combined. Add pinch of salt and almond flavoring (if using) and mix with a spatula.

Now sift in the flour. Mix with a spatula for a minute or so. Form dough using your hand. It will feel soft at the beginning but will come together while kneading.

Wrap in in a cling film and chill in the fridge for 30 minute.

When the dough is chilled, take it out and form into small balls. You should get about 20 balls. Cover each one in caster sugar (if using) and place them onto a baking tray lined with baking paper.

Use a measuring spoon (or your thumb) to press each ball down to make dents for the lemon curd.

Fill each one with lemon curd (1/2 – 1 teaspoon).

Bake in a preheated oven at 355°F/180°C for 10-13 minutes or until the bottom of the cookies are nice golden brown.

Once baked, transfer onto a wire rack and let them cool down. Keep in an airtight container.