Lemon curd thumbprint cookies

The cookie dough is a simple lemon shortbread. Add the curd after baking so its flavor stays bright and the centers look neat.

Method

1. Beat the butter and powdered sugar until smooth. Mix in the lemon zest and vanilla, then add the flour and salt. Mix just until the dough holds together.
2. Chill for 20 minutes. Heat the oven to 170°C and line two baking trays.
3. Roll the dough into 18 balls and set them a little apart on the trays. Press a shallow indentation into each with your thumb or the back of a teaspoon.
4. Bake for 12–14 minutes, until the bottoms and edges are lightly golden. If the centers puff up, gently press them down again while warm.
5. Cool completely, then spoon lemon curd into each indentation. Store filled cookies in the fridge.

Notes

The cookie dough has no egg, but ordinary lemon curd usually does. Use an eggless curd if you need the finished cookies to be eggless.