Surprise mom with these cute Lemon Dimple cookies. They are lemony and oh so scrumptious.
Source: Woman’s Day
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup confectionersâ€™ sugar, plus extra for dusting
1/4 cup fine sugar or granulated sugar
1 large egg
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd
Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking soda, then flour, until incorporated. Cover; chill dough 1 hour.
Heat oven to 350Â°F. Line two baking sheets with parchment paper. Shape scant tablespoonfuls of dough into balls; place 2 inches apart on prepared sheets. With index finger or a tart maker, make a deep indentation in center of each. Place lemon curd into a small ziptop food-storage bag; seal bag. Snip a tiny corner of the bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
Bake 10-15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet set on wire rack. Dust cookie edges with confectionersâ€™ sugar before serving.