We have away organization this week and had a family get-together to flame broil out and flaunt both our new fantastic infants. I made these treats to serve for sweet and they were a major hit.
The basic shortbread mixture is made with only a couple of fixings at that point folded into 1-inch balls. Do whatever it takes not to smooth the treats with a major thumbprint, however rather make an opening straight down into the batter. Fill each with the lemon curd and heat!
A straightforward icing is made with crisp lime juice and confectioners' sugar and showered on top for that small something additional.
I funneled the good to beat all baked good pack and embellishing tip however it's redundant. You can utilize a little baggie with a modest gap cut in the corner and give it the customary thumbprint crisscross example. I thought the blossoms look like summer – brilliant and radiant!
Lemon and lime are an extraordinary mix yet you could utilize all lemon and they would be similarly as great.
The treat batter isn't excessively sweet so the expansion of jam or lemon curd takes care of business. These treats can be made with your most loved jam or Lemon Curd.
Also try our recipe Lemon Cookies
Lemon-Lime Shortbread Thumbprint Cookies – a Lime infused Shortbread Cookie filled with homemade Lemon Curd and topped with a simple Lime Icing – a bright summer treat!
Ingredients
For the cookie dough:
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla bean paste, or pure vanilla extract
- juice of 1/2 fresh lime
- zest of 1 small lime
- dash of salt
- 2 cups, plus 2 tablespoons unbleached all-purpose flour
- 1/2 - 2/3 cup lemon curd (See NOTES for link)
For the glaze:
- 1 cup powdered sugar
- juice of 1/2 fresh lime
Instructions
- Combine the butter, granulated sugar, vanilla bean paste, salt, lime zest and the juice of 1/2 a lime in a large mixing bowl. Beat on medium speed until the mixture is creamy. Scrape down the sides of the mixing bowl with a spatular and blend again. Reduce the speed to low and add the flour in 3 parts. Scrape the sides and blend another 30 seconds. Cover the mixing bowl and refrigerate the dough for 1 hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape the dough into 1-inch balls and place 2-inches apart on the prepared pan. Make an indention in the center of each cookie with a small finger - pushing straight down trying not to flatten the dough ball. The edges of the dough may crack slightly. Push the cracked dough back together to make a smooth ball. Filled each ball with a heaping 1/4 teaspoon of lemon curd.
- Bake for 15 minutes or until the edges are lightly browned. Remove from the oven and allow the cookies to rest on the pan for a minute or two before transferring to a cooling rack. Cool completely before icing.
- For the glaze combine the 1 cup powdered sugar and the juice of 1/2 lime and whisk until smooth. Thicken or thin as desired and drizzle over cooled cookies. Allow the icing to fully set then refrigerate leftovers.
Source : https://bit.ly/2GfyLOr
Read more our recipe Salted Caramel Cookie Dough Smoothie
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