Lemon Thumbprint Cookies

Step 1

Preheat the oven to 350ºF. Line 2 baking sheet with parchment paper or silicone mat; set aside.In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes

Step 2

Beat in the egg yolks, vanilla, and salt. Add the flour and mix just until blended. Scrape down the sides and bottom of the bowl as needed.

Step 3

Shape the dough into 1 tablespoon size balls and place them 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, press a slight indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, the cracks are okay.

Step 4

Fill the indents with 1/4 teaspoon lemon curd.

Step 5

Bake for 12-14 minutes or until the bottom edges are lightly browned.

Step 6

Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 7

Combine the white chocolate and canola oil in a microwave safe bowl. Heat on high for 30 seconds. Stir until melted. If additional heating is needed, do it in 10-second intervals. Stir well after each interval until the chocolate has melted completely.

Step 8

Drizzle the melted white chocolate over cooled cookies and allow them to sit until the chocolate has set. You can place them in the refrigerator to set the chocolate quickly.