Lemon Thumbprint Cookies

Gather the ingredients - * Flour * Butter * Sugar * Egg * Vanilla extract * Lemon curd * Powdered sugar

Add the softened butter and granulated sugar to the bowl of a stand mixer.  Beat on medium speed until the mixture is light and fluffy.

Next, add the egg and vanilla.  Mix to combine.

With the mixer on low speed, slowly add the flour.  Mix until the dough comes together.

Scoop out 1 tablespoon sized portions and roll them into smooth balls.   Place the balls on the parchment lined baking sheets, making sure to  place them at least 2" apart.

Press the bottom of a spoon (or your thumb) into each ball to create a 1/2" deep well in the center.

– Transfer the cookie dough  to the freezer and chill for 30 minutes.  While the cookie dough  chills, preheat the oven to 375 degrees F. – When the cookie dough has chilled, fill the center of each well with 1-2 teaspoons of lemon curd.

Bake the cookies for 10-11 minutes or just until they are beginning to turn golden brown on the bottom.

Remove the cookies from the oven and allow them to cool completely on  the pan.  Dust the cookies with powdered sugar and enjoy.

Store any leftover cookies in an airtight container at room temperature for up to four days.

Full recipe at mildlymeandering.com