Sweet and Tangy Lemon Desserts to Brighten Any Day

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Lemon Thumbprint Cookies

These melt-in-your-mouth cookies combine a buttery shortbread base with a pop of zesty lemon curd nestled in the center. A zesty spin on a holiday classic, these cookies are buttery and bite-sized—making them a charming addition to dessert tables or a sweet way to welcome spring.

Ingredients (for about 24 cookies):

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp salt
• ½ cup lemon curd (store-bought or homemade)
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks and vanilla until smooth.
3. Gradually mix in flour and salt until a soft dough forms.
4. Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets, spacing them 2 inches apart.
5. Use your thumb or the back of a spoon to gently press a small well into the center of each dough ball.
6. Fill each indentation with about ½ tsp lemon curd.
7. Bake for 12–14 min., or until the edges are just lightly golden. Let cool on the pan for 5 min. before transferring to a wire rack.
8. Once cooled, dust with powdered sugar if desired.