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Recipe Detail Page
Spiced Thumbprints with Citrus Curd
Holiday 2020
The key to a super smooth thumbprint dough is fully incorporating the eggs into the butter mixture, letting them completely emulsify and blend before adding the dry ingredients. It might take a few more minutes than usual, but the polished look, in the end, will be worth the effort.
Makes 38 cookies
CURD
6 egg yolks
1/2 cup (125 mL) granulated sugar
1/3 cup (80 mL) freshly squeezed orange juice
1/4 cup (60 mL) freshly squeezed lemon juice
1/2 cup (125 mL) cold, unsalted butter, cubed
1 tsp (5 mL) orange zest
1 tsp (5 mL) lemon zest
DOUGH
2½ cups (625 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) ground cloves
1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) granulated sugar
1 egg
2 tsp (10 mL) vanilla
1. Whisk yolks with 1/2 cup (125 mL) sugar, orange and lemon juices in a small saucepan. Set over medium heat and cook, whisking often, until thickened, 4 to 6 minutes. Remove from heat. Add 1/2 cup (125 mL) cubed cold butter, stirring occasionally until fully melted and combined. Using a fine-mesh sieve, strain mixture into a clean bowl, then stir in zests. Cover and chill completely, 2 hours.
2. Meanwhile, combine flour with baking powder, cinnamon, salt and cloves in a small bowl and set aside.
3. Using a stand mixer fitted with the paddle, beat 1 cup (250 mL) butter with 1 cup (250 mL) sugar on medium-high speed until very light and fluffy, 3 to 4 minutes. Scrape down sides of the bowl, then add egg and vanilla and beat on medium speed until fully emulsified, smooth and light, 3 to 4 more minutes. Add flour mixture and continue to mix on medium-low speed just until a soft dough comes together. Chill until dough can easily be rolled into balls, 1 hour.
4. Arrange racks in the top and bottom thirds of the oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment.
5. Scoop 1-tbsp (15-mL) portions of dough, and roll into smooth balls. Arrange on prepared baking sheets, 2 inches (5 cm) apart. Using the pad of your thumb, push a deep indent in the centre of each ball.
6. Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 12 to 14 minutes. Carefully re-press indents, if needed. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.
7. Pipe or spoon chilled citrus curd into the centre of each cooled thumbprint.
Makes 38 cookies
