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~Triple Citrus Thumbprint Cookies~

Triple Citrus Thumbprint Cookies

YEAH!!!! SPRING is finally here and now that it is I will be posting a fair amount of citrus recipes because like I said last week I always associate Spring with citrus. Now to start out the first of my official Spring recipes I have to share with you my recipe for Triple Citrus Thumbprint Cookies. I know, I know, I just posted a cookie recipe not that long ago but I have to say that I just could not help myself with this one. I have been thinking about this recipe for months, I knew I was going to make it for one of my Easter posts this year and now that Easter is on the horizon I just could not hold myself back from finally posting it.

I thought of this recipe last year when I was posting my recipe for Classic Almond Thumbprint Cookies. As I was filling the indentations of the almond cookies with jelly I kept thinking how could I make a spring version of this cookie? I knew I was going to have to lighten it up and bring in some freshness. The jelly had to go and the almond flavor too. So I subbed in some fresh citrus zest in both the cookie and the glaze to replace the almond and after I found a good recipe for citrus curd I knocked out the jelly too. So lets officially welcome in Spring and Easter to come with some tart and tangy Triple Citrus Thumbprint Cookies!!

Triple Citrus Thumbprint Cookies

Triple Citrus Thumbprint Cookies

A tart and tangy Spring update on a classic shortbread cookie!

Ingredients

    For the Citrus Curd
  • 3 Tbsp. Fresh lemon, lime or orange zest
  • 1 1/2 C. Granulated sugar
  • 8 Tbsp. Butter, room temperature
  • 4 Eggs
  • 1/2 cup Fresh lemon, lime or orange juice
  • 1/8 tsp. Salt
  • For the Shortbread Cookies
  • 1 C. Butter, at room temperature
  • 2/3 C. Granulated sugar
  • 1 tsp. Fresh lemon zest
  • 1 tsp. Fresh lime zest
  • 1 tsp. Fresh orange zest
  • 2 C. Flour
  • For the Citrus Glaze
  • 1 C. Powdered sugar
  • 1 tsp. Fresh lemon zest
  • 1 tsp. Fresh lime zest
  • 2-3 Tbsp. Fresh orange juice

Instructions

  1. The day before:
  2. In a stand mixer, with the paddle attachment on medium speed, cream together the butter, granulated sugar and the fresh citrus zest.
  3. Reduce the mixer speed to slow and add in the eggs, one at a time, mixing well between each addition.
  4. Add in the citrus juice and the salt. Mix to combined.
  5. Transfer the curd mixture to a medium sauce pan and cook over low heat until the curd thickens, about 10 minutes or until a candy thermometer reaches 170°F.
  6. Transfer the warm curd to a heat proof bowl and directly cover the curd with plastic wrap. Make sure the plastic is touching the top of the curd to stop a film forming on top of the curd, you do not want a film.
  7. Let the curd cool to room temperature then refrigerate the curd overnight.
  8. In a stand mixer, with the paddle attachment, cream together the butter, granulated sugar and all of the fresh citrus zests on medium-high speed for 5 minutes, until the mixture is light and fluffy.
  9. Reduce the mixer speed to slow and slowly add in the flour, a small amount at a time, mixing until the dough is well combined.
  10. Chill the cookie dough in refrigerator for at least 2 hours or over night. DO NOT SKIP THIS STEP.
  11. When the dough is cold scoop out 1 teaspoon and roll it into a ball, do this until you run out of dough.
  12. Now let the cookie dough balls come to room temperature.
  13. Preheat your oven to 350°F, 325°F if using a convection oven.
  14. Place the cookie dough balls on a parchment lined cookie sheet making sure to leave 2 inches between each dough ball.
  15. Make an indentation in the center of each dough ball with your thumb, or fore finger, if the edges crack just re-roll the dough ball and the warmth of your hands should stop the cracking.
  16. Bake the cookies for 14-18 minutes or until the edges of the cookies are lightly browned.
  17. Remove the baked cookies from the oven and slide them onto a cooling rack and let them cool to room temperature.
  18. Once the cookies reach room temperature fill in the indentations with the citrus curd.
  19. Next in a small mixing bowl combine the powdered sugar and the lemon and lime zests. Slowly add in the orange juice and whisk the glaze until you obtain a smooth consistency.
  20. Drizzle the glaze over the cookies, let the glaze dry, and store your cookies in a air tight container.
  21. The cookies can store for 3-5 days.

Notes

Helpful Hints:

To make it easier to fill the cookies with curd scoop the curd into a plastic sandwich bag and with a pair of scissors snip off the bottom corner of the sandwich bag and pipe the curd into your cookie indentations. I also do this with the glaze when I drizzle it over the cookies.

Citrus curd adapted from Ina Garten

Shortbread cookie and glaze adapted from Land O' Lakes

http://truebluebaking.com/2014/03/23/triple-citrus-thumbprint-cookies/

Just to let you know I made these cookies with lemon, lime and orange curd but to cut down your time and ingredients you can choose only one curd to make. I can let you know that if you like a tart curd use lemon or lime and if you like a milder curd use orange. Also the recipe for the curd does make more then you will need so I would suggest that you either cut the recipe in half or freeze the extra for future recipes like I did.

Now I am off to study for my second Physics midterm so I want to wish everyone out there a great week and please drop back by after you bake up these delish Triple Citrus Thumbprint Cookies and let me know how you liked them, I love reading your comments and I really do read them all!

Happy Spring everyone and until next time… Enjoy!

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This recipe featured at Baking In Pyjamas "Sweet And Savoury Sundays".

This recipe featured at Baking In Pyjamas “Sweet And Savoury Sundays”.

This recipe featured at Snippets Of Inspiration "Weekend Wind-Down Party".

This recipe featured at Snippets Of Inspiration “Weekend Wind-Down Party”.

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