Lemon Curd Thumbprint Cookies with Pecans

These buttery thumbprint cookies are filled with lemon curd and packed with chopped pecans. No chilling required, and you can finish them with powdered sugar or a simple glaze.

18 cookies

finished lemon curd cookies on a serving plate

Prep Time 20

Cook Time 25

Total Time 45

Ingredients

1 cup (120 g) all-purpose flour
⅔ cup (72 g) pecans, toasted and chopped - (see toasting instructions)
⅛ teaspoon salt
½ cup (113 g) unsalted butter
⅓ cup (66 g) granulated sugar
1 (18 g) egg yolk
¾ teaspoon vanilla extract
¼ cup (56 g) lemon curd - homemade or storebought
¼ cup (30 g) confectioners sugar

Instructions

Preheat the Oven: Set your oven to 350°F (180°C) and line a baking sheet with parchment or a silicone mat.
Prepare the Dry Ingredients: Place 1 cup all-purpose flour, ⅔ cup pecans, toasted and chopped, and ⅛ teaspoon salt into a medium bowl and set aside.
Cream the Butter and Sugar: Use an electric mixer to combine ½ cup unsalted butter and ⅓ cup granulated sugar beating until light-colored and fluffy.
Add Egg Yolk and Vanilla: Add 1 egg yolk and ¾ teaspoon vanilla extract, mixing well.
Combine Wet and Dry: Add the dry ingredients to the butter mixture and mix just until the dough comes together with no dry patches.
Shape the Cookies: Scoop 1-tablespoon portions, roll into balls, and place on the prepared baking sheet. Chill briefly if sticky.
Start Baking and Make Indentations: Bake for 2–3 minutes, then remove and quickly press a crater into the center of each cookie using your finger, cork, or spoon handle.
Finish Baking: Return to oven for 8–9 minutes. Repress the center if needed.
Fill and Bake Again: Add about ½ teaspoon lemon curd to each indentation and return to the oven for 8–10 more minutes until lightly golden.
Cool and Decorate:Let cookies cool completely on a wire rack before dusting with powdered sugar or adding icing.

Notes

Powdered Sugar Frosting: Combine 1/2 cup of powdered sugar or confectioners' sugar with 1-2 teaspoons of milk. Stir together. Drizzle with a spoon or pour the icing into a small zippered plastic bag. Cut a small hole by snipping one corner of the bag. Squeeze the icing over the top of each cookie in any pattern you like.

Storage and Freezing: Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the fully baked and cooled cookies in a single layer until firm, then transfer to a sealed container. Thaw at room temperature and dust with fresh powdered sugar before serving, if needed.

Nutritional Information