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Fruity Thumbprint Cookies

These soft, buttery Fruity Thumbprint Cookies are filled with a bright fruit curd center, offering a fresh, tart taste that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the cookies
  • 6 tbsp butter Softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1¼ cup flour All-purpose
  • ½ tsp salt
For the curd
  • ⅔ cup freeze dried fruit Ground into powder
  • 1 large egg
  • ⅓ cup granulated sugar
  • 1 tsp cornstarch
  • ¼ cup lemon or lime juice
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 4 limes zest If making lime curd
  • 2 tbsp butter
  • green food coloring Optional if making lime curd

Method
 

Prepare the Fruit Curd
  1. If using freeze-dried fruit, grind it into a fine powder in a blender or spice grinder. Measure out the needed amount.
  2. In a small bowl, whisk the egg and ⅓ cup granulated sugar until smooth.
  3. Add cornstarch and whisk again to combine.
  4. In a small saucepan, warm the lemon or lime juice with the fruit powder and zest over low heat.
  5. Slowly add the warm juice mixture to the egg mixture in a thin stream while stirring constantly.
  6. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened.
  7. Remove from heat and stir in butter, vanilla extract, and pinch of salt. Add green food coloring if desired.
  8. Strain the curd through a fine mesh sieve if desired. Let cool, then chill in the fridge.
Bake the Cookies
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream together butter and sugar until light.
  3. Beat in egg and vanilla until smooth.
  4. Add flour and salt, mixing until a soft dough forms. Do not overmix.
  5. Chill the dough for 15–30 minutes.
  6. Roll dough into small balls, about 1 inch in diameter, and place them on the baking sheet.
  7. Use your thumb to make a small well in the center of each ball.
  8. Bake for 10–12 minutes until edges are set and bottoms are golden.
  9. Remove from oven and press centers if needed. Fill with chilled curd.
  10. Let cookies cool completely.

Notes

These cookies are great for portion control. Store in an airtight container in the fridge after filling.