Black Currant Lemon Thumbprint Cookies

Buttery thumbprint cookies filled with black currant jam and bright lemon zest, baked until lightly golden for an easy homemade dessert.

Prep: 20 min · Cook: 12 min · Yield: 24 · Method: Oven

Ingredients

• 1.75 cups all-purpose flour
• 0.75 cup unsalted butter
• 0.5 cup granulated sugar
• 1 egg yolk
• 0.5 cup black currant jam
• 1 lemon
• 0.25 teaspoon salt

Cooking instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment. (about 10 min) — 350°F
2. Zest the lemon and set the zest aside. (about 2 min)
3. Cream the softened butter and sugar in a bowl until smooth and fluffy, about 2 minutes. (about 2 min)
4. Mix in the egg yolk and lemon zest until combined. Add the flour and salt, then mix just until a soft dough forms. (about 3 min)
5. Shape the dough into 24 balls and place them on the prepared baking sheets. Press a thumbprint into each ball. (about 5 min)
6. Fill each indentation with about 1 teaspoon of black currant jam. (about 3 min)
7. Bake one sheet at a time for 11 to 13 minutes, until the cookie edges are lightly golden and the centers are set. (about 13 min) — 350°F
8. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack to cool completely. (about 20 min)