Lemon Thumbprint Cookies in Your Pressure Cooker
These Lemon Thumbprint Cookies are buttery and tender with a zingy lemon curd center. Baked in a modern twist using a pressure cooker for ultimate softness and flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 0.25 teaspoon salt
- 0.5 cup powdered sugar
- 0.25 cup white granulated sugar plus extra for filling
- 1 tablespoon lemon zest from a big lemon
- 0.75 cup unsalted butter cubed and cold
- 2 egg yolks
- 1 teaspoon vanilla extract
- 0.25 cup lemon curd store bought or homemade
Instructions
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- In a large bowl, beat butter until smooth, then add powdered sugar and granulated sugar. Beat until light and fluffy.
- Mix in lemon zest, egg yolks, and vanilla extract until combined.
- Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
- Scoop tablespoon-sized dough, roll into balls, place on baking sheets about 2 inches apart.
- Use thumb or spoon to press a dent into the center of each ball.
- Fill each dent with lemon curd.
- Bake for 12-14 minutes until edges are light golden brown.
- Let cool on baking sheet for 5 minutes, then transfer to wire rack.
- Optional: dust with powdered sugar after cooling.
- Store cookies in airtight container at room temperature for up to 3 days.
Notes
These cookies freeze well before or after baking. Try filling with jam or chocolate spread for variety.