Lemon Curd Thumbprint Cookies

• 60 grams Caster Sugar
• 110 grams Unsalted Butter, At Room Temperature
• 1 Egg, At Room Temperature
• A Pinch Of Salt
• 1/4 teaspoons Almond Flavoring (optional)
• 240 grams Plain Flour
• 5 Tablespoons Caster Sugar For Coating (optional)
• 20 Tablespoons Lemon Curd

1. Beat sugar and butter until creamy. Add egg and mix until well-combined. Add salt and almond flavoring (if using) and mix with a spatula.
2. Now sift in the flour. Mix with a spatula for a minute or so. Form dough using your hand. It will feel soft at the beginning but will come together while kneading. Wrap in cling film and chill in the fridge for 30 minutes.
3. When dough is chilled, take it out and form into small balls. You should get about 20 balls. Cover each one in caster sugar (if using) and place them onto a baking tray lined with baking paper.
4. Use a measuring spoon (or your thumb) to press each ball down to make dents for the lemon curd. Fill each one with 1/2 - 1 teaspoon lemon curd.
5. Bake in preheated oven at 180u0b0C (356u0b0F) for 10-13 minutes or until the bottoms of the cookies are nice golden brown. Once baked, transfer onto a wire rack and let cool.
6. Keep in an airtight container.
7. Makes 20 cookies.

sugar, butter, egg, salt, ubc, flour, sugar, lemon curd

Taken from tastykitchen.com/recipes/desserts/lemon-curd-thumbprint-cookies/ (may not work)