My husband has always loved lemon desserts. We all enjoy them, but I don’t make them often. I guess that makes them extra special when I do.
The other day I was browsing an old issue of Woman’s Day magazine while sitting at the orthodontist office. (They keeps stacks of magazines and this one was over two years old.) When I saw of picture of some delightful lemon cookies, I knew I had to adapt the recipe to make it gluten and dairy free.
I also knew it would be a perfect entry for this month’s Go Ahead Honey, It’s Gluten Free, which is being hosted at Flip Cookbook. The theme this month is Garden Tea Party.
In addition to making the recipe gluten and dairy free, I made a couple other changes or additions and used homemade lemon curd in the center. While you can buy lemon curd (be sure it’s gluten free), I like to make it. I posted a gluten and dairy free lemon curd recipe last week.
I don’t often use all white flours in a recipe, but I occasionally make an exception for a dessert. This was one of those times. I wanted the cookies to be light in color and texture.
These lemon thumbprint cookies did turn out nice and light, not too sweet and not too sour. If you want added lemon flavor and sweetness, just put a little extra lemon curd on top when you eat it like my husband did.
One thing that makes these thumbprints different than traditional thumbprints is that the lemon curd is put in the middle of the cookie before it is baked.
The original recipe called for sprinkling the edges of the cookies with powdered sugar. I found that impossible to do and ended up leaving them plain. The next time I make these I am going to try rolling the dough balls in granulated sugar before pressing, filling, and baking them.
- 1½ sticks margarine or butter (3/4 cup)
- ⅔ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- ¾ cup white rice flour
- ¾ cup potato starch
- ¼ cup tapioca starch
- ¼ cup sweet rice flour
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup lemon curd
- Cream together the margarine and sugar until light and fluffy. Beat in the egg. Add the vanilla, lemon zest, and lemon juice. Mix to combine.
- In a separate small bowl, combine the flours, starches, xanthan gum, baking powder and baking soda.
- Add the dry ingredients to the wet ones, beating with the mixer on low until all the dry ingredients are moistened.
- Cover and chill the dough 1 hour.
- If you are making lemon curd from scratch, you can do that while the dough is chilling. After the curd has thickened, remove from heat and pour it into a stainless steel pan or bowl and set it on a wire rack to cool, stirring occasionally. The curd should not be hot when you put it in the cookies, but it’s okay if it’s still warm.
- Preheat the oven to 350°. Use non stick cookie sheets, or sheets lined with parchment paper or a silicone mat.
- Roll the dough into small ball and place them about 2 inches apart on the cookie sheets. Press your thumb into the center of each ball making a deep impression.
- Place some lemon curd in a zip top plastic bag that has a small bit of the corner cut off. Carefully squeeze the bag to fill the center of each cookie with lemon curd.
- Bake for 12 minutes or until the edges of the cookies begin to brown slightly. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack.
Submitted to: Slightly Indulgent Tuesdays
Don’t forget to stop by Flip Cookbook at the end of the month for the Go Ahead Honey roundup. It’s sure to be great!