Description
Light and fun fruity thumbprint cookies filled with a delicious fruit curd.
Ingredients
Scale
- 6 tbsp butter, room temp
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1¼ cup all purpose flour
- ½ tsp salt
- ⅔ cup freeze dried fruit, crushed to a powder
- 1 egg (for curd)
- 1/3 cup granulated sugar
- 1 tsp cornstarch
- 1/4 cup lemon or lime juice
- 1 tsp vanilla extract
- 1 pinch salt
- zest of 4 limes (if making lime curd)
- 2 tbsp butter
- green food coloring (optional for lime curd)
Instructions
- Put crushed freeze dried fruit in a bowl.
- Whisk one egg, sugar, and cornstarch in a small pot. Stir in the fruit powder, juice, and a pinch of salt.
- Cook on low heat while you stir until thickened.
- Remove from heat. Stir in butter, vanilla, and zest. Add green food coloring if desired.
- Let cool to room temp.
- Preheat oven to 350°F (175°C). Line a bake sheet with paper.
- Cream the butter and ½ cup sugar until light. Beat in 1 egg and 1 tsp vanilla.
- Add flour and ½ tsp salt. Mix to form a soft dough.
- Roll dough into 1 inch balls. Place on the sheet two inches apart.
- Press the center of each ball to create a well.
- Spoon a small amount of cooled curd into each well.
- Bake for 10–12 minutes until edges turn light gold. Do not overbake.
- Let cool on a rack.
Notes
Serve at room temperature with tea or milk. Store in a sealed box for up to 3 days or in the fridge for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg