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Luscious Lemon Curd Thumbprint Cookies {Regular and Gluten-Free}

Today, Ian, SiSi, Big Tex and I are headed to the “Happiest Place on Earth”.


We’re hoping to beat the crowds before everyone in Southern California gets out of school for summer break.

Wish us luck…

But, before we go, I wanted to leave you with a luscious recipe for Lemon Curd Thumbprint cookies.

JUST in case you are in the cookie baking mood this weekend 🙂

I first made these cookies this past Christmas.  I was inspired by Wendy Jo’s recipe over at her fabulous nutrition and recipe blog, Edible Nutrition.{Be sure to check out her blog…Not only does Wendy Jo share her delicious recipes, but her fun, upbeat personality shines through on her blog as well!}

I made a few tweeks to these cookies to make them gluten-free, and I will share both versions here with you.  If you have a favorite gluten-free four blend you like to use, I hope you will try a little tweeking yourself!

My gluten-free flour blend.

The funny thing about these cookies is that I made them, along with a couple of other gluten-free cookies, for a holiday cookie exchange with friends.  Since all my cookies were gluten-free, I figured a few people would try them, but that many would not, and I would have quite a few left overs to take home with me.


Not so much!

My gluten-free cookies flew like hotcakes! {ANYONE know the origins of that saying???}

Sadly, I had no gluten-free leftovers, and I have been wanting to make these cookies again ever since.

I mean how can you go wrong with nuts, butter, egg yolks and lemon curd???

Here are the recipes.  My gluten-free substitutions are in parentheses.  Wendy Jo’s recipe is here.

Lucious Lemon Curd Thumbprint Cookies {Regular and Gluten-Free}

  • 1 cup flour {1/4 cup each: sorghum flour, brown rice flour, potato starch, and tapioca flour, plus 1/4 teaspoon xanthan gum}
  • 3/4 cup toasted hazelnuts {I used pecans…If you read my muesli post, you’ll know that I haven’t spotted any hazelnuts at the grocery store recently}
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 teaspoon vanilla extract
  • 1/4 cup + lemon curd {I used Trade Joes lemon curd.Yum!}
  1. Preheat oven to 350 degrees.  Toast nuts in oven or skillet until brown and your kitchen smells like toasted nut heaven.  Mmm…  use a food processor to pulse the nuts until finely ground.
  2. Whip softened butter and sugar in a mixing bowl until fluffy.  Add the egg yolk and vanilla and mix in. {Not one to waste things, I gave Harry the dog the egg white which he happily indulged in.} next add in the salt and flour or gluten-free flour blend and mix until well incorporated.
  3. Line two cookie sheets with parchment paper and place cookie dough on sheets.  You should shape the dough in to approximately 1 Tablespoon balls. The first time I made these, I managed to get 24 cookies out of the recipe, but yesterday when I made these, I guess I was in the mood for bigger cookies, and I only wound up with 18…
  4. Once you have the cookie balls on the baking sheets, use a thumb to press the centers down to make a nice imprint for the filling.  Bake for approximately 10 minutes or until the edges are slightly golden.
  5. READ THIS NEXT STEP! Allow the cookies to cool on the pan for about 5 minutes until you fill and transfer them or they may crumble.  Using a teaspoon fill with lemon curd and serve. {As you can guess, somehow I skimmed over this last step and, indeed, ended up with a few crumbly cookies.  I scooped up the crumbly crumbs in to a bowl, and decided they would make a nice base for a fruit crumble!}


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