Lemon Meringue Thumbprint Cookies
About 50 cookies
  • 1 cup (227 grams) Président® unsalted butter, softened
  • 1 cup plus 2 tablespoons (134 grams) confectioners’ sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2 grams) almond extract
  • 2 cups (250 grams) all-purpose flour
  • Lemon Curd (recipe follows)
  • Meringue Kisses (recipe follows)
  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in almond extract. Add flour, beating until combined.
  3. Shape dough into 1-inch balls (about 12 grams), and place 2 inches apart on prepared pans. Using your thumb or a ¼ teaspoon, gently make an indentation in center of each ball.
  4. Bake until bottoms are golden brown, 11 to 13 minutes. Remove from oven, and press down centers again. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Assemble just before serving. Spoon about ¾ teaspoon (about 6 grams) Lemon Curd into center of each cookie. Top with Meringue Kisses. Serve immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/lemon-meringue-thumbprint-cookies/