Ingredients
Scale
- 6 tbsp butter
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1¼ cup flour
- ½ tsp salt
- ⅔ cup freeze-dried fruit (your choice)
- 1 egg (for the curd)
- ⅓ cup granulated sugar (for the curd)
- 1 tsp cornstarch
- ¼ cup lemon or lime juice
- 1 tsp vanilla extract (for the curd)
- 1 pinch salt (for the curd)
- Zest of 4 limes (if making lime curd)
- 2 tbsp butter (for the curd)
- Green food coloring (optional if making lime curd)
Instructions
- For the Curd: In a small saucepan, whisk together the egg, sugar, cornstarch, lemon or lime juice, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat and stir in butter and food coloring if using. Let cool.
- For the Cookies: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until smooth. In a separate bowl, combine the flour and salt. Gradually add this mixture to the butter mixture until just combined. Fold in the freeze-dried fruit. Scoop small balls of dough onto a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to press an indent into the center of each cookie. Fill the indent with the fruit curd. Bake for about 12-15 minutes, or until the edges are lightly golden. Allow cookies to cool on a wire rack.
Notes
Serve at room temperature, pairs well with tea or coffee. Can sprinkle with powdered sugar for extra flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: cookies, fruity cookies, thumbprint cookies, dessert, baking