This is an Easter cookie. It has great lemon flavor in the cookie, and the lemon curd takes the cookie to the next level. A little glaze on top brings balance. I hope you like it.
1 cup butter at room temperature
1/2 cup sugar
2 teaspoons lemon zest, divided
2 egg yolks plus 1 whole egg
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup lemon curd (store bought, but there is a recipe on the blog)
1 cup powdered sugar
2 tablespoons milk
3 teaspoons lemon extract, divided (homemade: 3 ounces vodka, zest from 2 lemons, and juice from 1/2 lemon; let sit for 2 days)
Heat oven to 350.
Cream butter and sugar together until fluffy.
Add 1/2 zest and eggs and beat until combined.
Add 1/2 of extract.
In a second bowl add flour, salt, and baking powder and mix.
Add bowl 2 into butter bowl in three installments. Mix until combined.
Refrigerate dough for 30 minutes.
Roll dough into 2 inch balls.
Flatten with glass (use whatever clean item you have to make a thumb print in the dough).
Fill thumb print with lemon curd.
Place cookies on a parchment-lined baking sheet.
Bake for 13-16 minutes or until bottom is brown.
Let cool on a rack.
In a bowl mix powdered sugar, milk, and remaining extract and zest. Mix until smooth.
Drizzle glaze on cookies.
Let glaze set and serve.
Dan's Food Blog 
Very tempting!🙂
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I love anything lemon!
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My aunt would make thumbprint cookies with strawberry jam and I always liked them. What a good idea to make them with lemon curd!
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I agree with Dawn’s comment. I love enjoy anything lemon. Looks delicious!
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These look delicious! I wonder if you could make it keto style with almond flour.
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Why not.
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I agree. I will try and let you know/
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Looks good
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Thank you
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