Lemon Curd Thumbprint Cookies (gluten-free, paleo)
These lemon curd thumbprint cookies are gluten-free, grain-free and paleo-friendly. You’ll love the cookies, but the lemon curd may have you swooning.
I’ve realized this week that extreme heat makes my brain stop functioning. Or, at least I’m gonna blame my lack of new recipe creation on the heat. At my parent’s place, which is in the Antelope Valley (i.e. Mojave Desert), it’s been 102-108 degrees all week! Completely sweltering. And it makes me want to do nada except stay indoors where there’s respite from the heat. The only silver lining, if there is one, is that’s it’s a dry heat, so at least I’m not sticky on top of it. That would be really bad.
But here’s the problem. I have all these awesome ideas for new recipes, scattered on electronic notes and private Pinterest boards, yet I sit in front of my computer and accomplish a whole heck of a lot of nothing. The day comes to an end (at 8pm it’s still 80+ degrees out) and I’m like, “yep, didn’t accomplish a darn thing today.” Except for some emails and web surfing, where I get lost in the circling web vortex. It’s like, “hey look, squirrel!” Ughh, I need to snap out of it. What do you guys do when you’re stuck in a mode of non-motivation?!
On top of new recipes, I also need to write my city guide for Lisbon, which I really want to share with you, especially as I’ve already sifted through the 7,000+ photos (the hardest part). I did share some Portugal videos with my parents this week and had to crack up that half of my iPhone videos were shot vertical, instead of horizontal (making them virtually impossible to watch). The culprit? Snapchat brain! Ha!
Needless to say, I’m thankful that I still have (or now had) one recipe left over in the coffers – these lemon curd thumbprint cookies. And it’s a delish recipe to have just lying around, huh?
They’re bright and citrusy and I’ll say this to warn you (though, not really) – you’re gonna want to spoon the lemon curd straight into your mouth. I did. In fact, I debated even making the cookies originally because all I wanted to do was eat the lemon curd. The good news is that you’ll have plenty of lemon curd leftover, so top it on gluten-free toast or cassava crepes. Oooh, that just gave me an idea for lemon curd cassava crepes, wrapped up like cannolis. Cute little lemony tubes. Can that be a thing?! Hmmm…perhaps my recipe motivation is coming back after all.
- 2 cups almond flour (I always use this brand)
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup honey
- 1 lemon, zested and juiced
- Whisk together the eggs, lemon juice, zest, honey and salt in a small pot. Place the pot on moderately low heat, whisk continuously and cook for 6-7 minutes, or until the sauce thickens. Add the butter, one tablespoon at a time until fully incorporated. Transfer to a jar and place in the refrigerator.
- Preheat oven to 350 degrees fahrenheit.
- In a mixing bowl, stir together all cookie ingredients. Drop tablespoon-sized balls of dough, evenly spaced, onto a parchment-lined cookie sheet. Use your thumb to create an indentation in the cookie. Fill the indentation with a dollop of lemon curd.
- Cook for 8-10 minutes. Be careful not to overcook as the cookies will not change color much, but they will brown on the bottom. Cool for 10 minutes.
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