User's avatartraceykpierce

Lemon Rosemary Thumbprints

You’ll love them from the first bite!

TimeLess than 1 hour (plus chilling)
YieldAbout 2 dozen
Recipe of Lemon Rosemary Thumbprints by traceykpierce

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons (or more) crushed dried rosemary
  • 1cup (2 sticks) unsalted butter
  • 6 Tablespoons confectioners sugar
  • 1 Tablespoon honey
  • 1 teaspoon pure vanilla extract
  • White sanding sugar or demerara sugar
  • Jar of Lemon curd (Trader Joe’s has a great product)

Steps

  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
  2. Mix flour, salt and rosemary in a bowl and set aside.
  3. With an electric mixer, cream butter, confectioners sugar and honey until light - about 2 minutes. Mix in vanilla. Gradually add flour mixture and combine until a smooth dough forms.
  4. Form dough into 1-inch balls (I like to use a small scooper for uniformity.)  Roll the balls in the sanding sugar and place on baking sheets. Press your thumb, finger, or the end of a silicone spatula to make an indentation. Chill for at least 20 minutes
  5. Bake 12-15 minutes. If baking both cookie sheets at once, flip the sheets from top to bottom half-way for even baking.
  6. Once they come out of the oven, gently press the centers to re-firm the indentations. A 1/2 tsp measuring spoon or end of a silicone spatula works well.
  7. Transfer cookies to a cooling rack.
  8. Once cooled, fill the indentations with lemon curd.
  9. Refrigerate in an air-tight container for up to a week or freeze.
  10. Adapted from Willow Bird Bakery recipe featured in Ladies’ Home Journal