Lemon Poppy Seed Thumbprint Cookies
A poppy seed shortbread cookie filled with store-bought lemon curd. These are a fun and easy holiday cookie that you can whip up in no time at all, with a lot of help from the store!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 1 large egg room temperature
- 1/2 cup canola oil
- 1 teaspoon fresh lemon zest
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1/2 teaspoon salt
- 1/2 cup lemon curd
Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy, about 3 minutes. Beat in the egg, oil, lemon zest and vanilla and stir until smooth
- In a separate bowl, whisk together the flour, poppy seeds and salt. Gradually beat into the butter mixture until well combined.
- Shape the dough into 1-inch balls and place onto the prepared baking sheets, about 1-inch apart. Press a deep indentation in the center of each with the end of a wooden spoon handle. Fill with the lemon curd.
- Bake until lightly golden brown, about 10 to 12 minutes. Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Store leftovers in an airtight container, at room temperature, for up to 3 days. Or you can freeze cookies, layered between waxed paper, in freezer containers. Thaw before eating. Enjoy!