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!
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.