With a crumbly streusel topping & stripes of vanilla icing, Lemon Curd & Thyme Thumbprint Cookies are sweet & tart - like bite-size lemon meringue pies.
Whisk together the granulated sugar with the melted butter until combined. (This can be done by hand, but feel free to use your stand or electric mixer should you prefer!). Mix in the egg, salt and vanilla extract one at a time.
Switching to a wooden spoon, mix in the flours, thyme leaves, and lemon zest (if using). As the dough gets stiff, switch to mixing the dough with your hands. Knead the dough for about five minutes, until completely combined. Form the dough into a ball and chill for about 15-20 minutes (to overnight if desired).
Homemade vs. Store-Bought Lemon Curd: Homemade lemon curd isn't difficult to make, and winter is the perfect season to gather up some Meyer lemons for the recipe. You can then use some of the zest from making the curd in the short bread! That being said, store-bought lemon curd is still delicious, and all you really need to make these cookies.
Recipe Alterations: Feel free to adjust this recipe to use any jam or preserve you have on hand. Most citrus marmalades and berry jams will taste delicious with the thyme shortbread, but if you have any doubts, you can always leave the thyme leaves out of the dough.