Lemon Poppy Seed Thumbprints

• Vegetarian

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 2 tbsp Almond milk
  • 1 Egg yolk, large

• Condiments

  • 1/2 cup Lemon juice

• Baking & Spices

  • 1 2 tsp salt
  • 1 cup All-purpose flour
  • 2 tbsp Corn starch
  • 1/2 tsp Poppy seeds
  • 1 pinch Salt
  • 1 cup Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Dairy

  • 1/2 cup Butter, unsalted

• Liquids

  • 1/4 cup Water

Found on itbakesmehappy.com

Ingredients

• For the curd:
• ½ c lemon juice
• ¼ c water
• ⅔ c sugar
• 2 Tbs corn starch
• 2 Tbs almond milk
• 2 tsp coconut oil
• zest of one lemon
• pinch of salt
• For the cookies:
• ½ c unsalted butter, room temperature
• ⅓ cup sugar
• 1 large egg yolk
• ½ tsp vanilla extract
• 1 c all-purpose flour
• 1?2 tsp salt
• ½ tsp poppy seeds

Directions

• For the curd*:
• In a saucepan over medium heat combine the lemon juice, water, sugar, corn starch, salt and zest; whisk until the mixture boils.
• Cook for an addition minute undisturbed, it should turn clear and be thicker.
• Remove from the heat and add the almond milk and coconut oil, whisk until the mixture is smooth. Pour the curd into a glass jar and let cool to room temperature, store in the fridge.
• For the cookies:
• Preheat your oven to 375º F and line two baking sheets with parchment paper or baking mats.
• In the bowl of your electric mixer on medium-high, beat together the butter and sugar until
• light and fluffy, about 2-3 minutes.
• Beat in egg yolk and vanilla.
• Next add the flour, salt and poppy seeds, mix until the dough starts to come together.
• Form the dough into 1 balls and arrange them on the baking sheets.
• Flatten each ball slightly with your thumb, leaving an indentation in the center of each cookie.
• Bake for 10 minutes.
• Remove the baking sheet from oven (if the indentations look shallow, re-indent with the back of a spoon)
• Fill each thumbprint with ½ tsp of lemon curd.
• Bake for an additional 3-4 minutes, until the curd is set and the edges of cookies are lightly golden. Cool on the pan 5 minutes and transfer to wire racks to cool completely, serve.