Description
Delicious fruity thumbprint cookies filled with vibrant fruit curd, perfect for any occasion.
Ingredients
- 6 tbsp butter
- ½ cup granulated sugar (for the cookie base)
- 1 egg (for the cookie base)
- 1 tsp vanilla (for the cookie base)
- 1¼ cup flour (for the cookie base)
- ½ tsp salt (for the cookie base)
- ⅔ cup freeze-dried fruit
- 1 egg (for the fruit curd)
- ⅓ cup granulated sugar (for the fruit curd)
- 1 tsp cornstarch (for the fruit curd)
- ¼ cup lemon or lime juice (for the fruit curd)
- 1 tsp vanilla extract (for the fruit curd)
- 1 pinch salt (for the fruit curd)
- Zest of 4 limes (if making lime curd)
- 2 tbsp butter (for the fruit curd)
- Green food coloring (optional, if making lime curd)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and the first amount of sugar together until light and fluffy.
- Add in the egg and vanilla, mixing until well combined.
- Incorporate the flour and the pinch of salt until the dough forms.
- Roll the dough into small balls and place them on the baking sheet.
- Use your thumb to make a small indentation in the center of each ball.
- In a saucepan, whisk together the second egg, the second amount of sugar, cornstarch, lemon or lime juice, vanilla extract, and a pinch of salt.
- Cook this mixture over medium heat, stirring continuously until it thickens.
- Add the lime zest and butter, mixing until melted and smooth.
- Spoon the fruit curd into the indents of the cookies before baking.
- Bake in the preheated oven until the cookies turn golden brown and the curd is set.
Notes
Ensure butter is at room temperature for the best texture. Feel free to experiment with different freeze-dried fruits.
