Yuzu Thumbprint Cookies
Add a twist to your standard thumbprint cookies with yuzu curd. These cookies are easy to make and bright with citrus flavor.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup softened unsalted butter (one stick) (113g)
- 1/2 cup granulated sugar (100g)
- 1/4 tsp kosher salt
- 1 egg yolk (see note)
- 1/8 tsp almond extract
- 1 cup all purpose flour (125g)
- 1/4 cup almond flour (25g, see notes)
- 5 tsp yuzu curd (see notes)
Instructions
- 1
Preheat oven to 350 degrees F and line two baking sheets with parchment paper or a silicone mat.
- 2
With an electric or stand mixer, cream butter with sugar and salt until light and fluffy.
- 3
Add egg yolk and almond extract and beat until homogenous.
- 4
Add all purpose flour and almond flour and gently mix until mixture comes together in a dough.
- 5
Use a two tbsp cookie scoop or other spoon to roll small cookie dough balls and place on your prepared baking sheets.
- 6
Gently press the back of a 1/2 teaspoon measuring spoon to create small craters in the middle of each cookie.
- 7
Scoop a rounded 1/4 teaspoon of yuzu curd into each crater.
- 8
Chill cookies in the fridge for 20 minutes (see notes about whether you want to risk skipping this step).
- 9
Bake for 12-15 minutes, or until bottom of the cookie becomes lightly browned. Because of the curd, I keep these cookies in an airtight container in the fridge if not being eaten the day of baking. Allow cookies to come to room temperature before eating.