Chef’s Note

“a refreshing twist on thumbprint cookies, especially for spring or summer.”








  • 1 cup kerry irish gold unsalted butter, softened at room temperature
  • 1 cupsugar
  • 1 egg
  • 1 lemon
  • 12 teaspoonsalt
  • 12 teaspoonbaking powder
  • 3 cupsflour
  • lemon curd
  • Directions

  • Cream butter and sugar well.
  • Add egg and mix well. Add the zest and juice of 1 lemon (about 3 Tablespoons). Mix well.
  • Sift salt, baking powder and flour and add, just to being mixed.
  • Place small spoonfuls of dough on a baking sheet and form a well in the center of each.
  • Fill each well with lemon curd.
  • Bake at 325 for 11-14 minutes. Let cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
  • Lemon Curd.
  • 5 tablespoons fresh lemon juice.
  • 4 tablespoons Kerry Irish Gold unsalted butter, softened.
  • 3/4 cup granulated sugar.
  • 2 eggs.
  • 2 egg yolks.
  • 1 tablespoon grated lemon zest.
  • In a steel bowl, whisk together all the ingredients except the butter.
  • Bring a pot of water to a slow simmer and put the steel pbowl on it, whisking all the way. YOU DONT WANT IT TO CURDLE.Of course, you need to make sure the size of your pot and the steel bowl is such that it fits right inches.
  • Once the mixture thickens, stirring pretty constantly, to coat the back of a spoon, take it off the pot.Add in the slab of butter and whisk well so that the butter melts into the mixture.Let cool and transfer to a clean jar.Put cling film on it before closing the lid and refrigerate overnight. It keeps in the refrigerator for a week.
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