These cookies are gorgeous and taste amazing! Nobody would ever guess that they are gluten free! If you don’t have issues with gluten, you can just substitute “regular” flour for the GF Flour Mix.
The cookie base is the same one that I used for my Pecan Pie Cookies. I just took the shape a step further after I portioned the dough into walnut sized balls. I used a medium sized heart shaped cookie cutter that is 2 and 1/4 inches wide and pressed the cookie dough into a heart shape on top of a parchment lined cookie sheet. You don’t want the dough to be too thick, just thick enough so that you can use either your thumb or a plastic capsule style cork from a bottle of wine to make several indentations in the top of the cookie. You are not going to end up with a very deep area like you do with a regular ball-shaped thumbprint cookie but it gives you a little extra space to hold more of the lemon curd topping!
If I didn’t know the recipe, I would say that these cookies have cornstarch in them, but they don’t. They crumble in your mouth (in a good way) like some of the Meltaway cookie recipes that are on the boxes of cornstarch. I didn’t notice that texture when I made the Pecan Pie cookies, but maybe it is because these are thinner in the heart shape. Whatever the reason is, I’m glad!
In case you are wondering about the different colored toppings on the cookies in the photo at the top, you will see that I offer 2 different Meyer Lemon curd recipes for you to choose from. The darker yellow one is my personal favorite and the lighter yellow one is a little different recipe that has more eggs and butter. It’s your choice!
The pink topping is raspberry curd. It tastes amazing but I need to make it one more time before I post it next week.
The recipe for the thumbprint base cookie made 27 in the heart shape. They all fit on two baking sheets because they do not really spread out at all.
You can come up with your own method of making the “thumbprint” indentation in the cookie dough. I used the capsule cork and pressed down in 3 places in the center of the cookie. There is probably a better way to do it that would result in a better indentation- you could use anything that is rounded on the end.
The cookies are baked before you spread the curd on them. Some thumbprint cookies that are filled with jam are baked with the jam on them.
I shared this recipe with Sweets For A Saturday at Sweet As Sugar Cookies, Potluck Sunday at Mommy’s Kitchen, Monday Mania at The Healthy Home Economist, Meatless Monday at My Sweet And Savory, Mouthwatering Monday at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, This Weeks Cravings at Moms Crazy Cooking, Meatless Mondays at Midnight Maniac, Hearth And Soul Hop at A Moderate Life, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tuesdays At The Table at All Of The Small Stuff, Tasty Tuesdays at 33 Shades Of Green, Tuesday Night Supper Club at Fudge Ripple, Delectable Tuesday at Home Sweet Farm, Made From Scratch Tuesday at From Mess Hall To Bistro, Tasty Tuesday at Balancing Beauty And Bedlam, Sweet Tooth Friday at Alli ‘N Son, Gluten Free Wednesdays at The Gluten Free Homemaker
Lemon Curd Thumbprint Heart Cookies
Here is my Lemon Curd recipe. You can choose which version that you prefer to make. Please notice the recipe yield- you may want to just make 1/2 of the recipe of your choice.
The curd does keep in your refrigerator for 1 week.
Here is the thumbprint cookie recipe:
Preheat oven to 350 degrees
Stir together GF Flour Mix, baking powder, salt and xanthan gum and set aside
2 cups GF Flour Mix* (or you can use “regular” flour if you don’t have issues with gluten)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon xanthan gum
In large mixing bowl beat brown sugar, butter, egg and vanilla until creamy.
3/4 cup brown sugar packed lightly
3/4 cup unsalted butter (1 and 1/2 sticks)
1 teaspoon vanilla
Add flour mixture to butter and stir until well mixed.
Shape dough into 1- 1/4 inch balls. Use a 2 and 1/4 inch wide heart shaped cookie cutter on top of a parchment lined cookie sheet in each place that you want to put a cookie. You can fit at least 12 cookies per sheet because they do not spread (I fit all 27 cookies that this recipe makes on 2 cookie sheets). Press cookie dough into the inside of the cookie cutter to form a heart shape (dip the cookie cutter in flour between each cookie).
While the dough is still inside the cookie cutter, use either your thumb, or a plastic capsule type of wine cork or anything else that is rounded the right size to make an indention in the cookie to hold the lemon curd.
After you make the indentation, gently remove the cookie cutter and repeat the process.
Bake for about 13 minutes, switching the 2 cookie sheets top to bottom halfway through the baking time.
Let cookies cool on the baking sheets for a few minutes then remove them to a cooling rack. Frost with lemon curd when completely cool.
I only frosted the cookies as we ate them because I wasn’t sure if they would get soggy. They probably wouldn’t, but I was just being careful!
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
Welcome to Andreas Kitchen! If you are new here, you might want to subscribe to my blog to get updated whenever I post a recipe.