Lemon-Lime Shortbread Thumbprint Cookies

A lime infused shortbread cookie filled with homemade Lemon Curd and topped with a simple lime icing - a real summer treat!

Ingredients

• 1 cup unsalted butter, room temperature
• ⅔ cup granulated sugar
• ½ teaspoon vanilla bean paste (or pure vanilla extract)
• juice of ½ fresh lime
• zest of 1 small lime
• dash of salt
• 2 cups, plus 2 tablespoons unbleached all-purpose flour
• ½ - ⅔ cup Lemon Curd (homemade or store bought)
  For the glaze:
• 1 cup confectioners' sugar
• juice of ½ fresh lime

Instructions

1. Combine the butter, granulated sugar, vanilla bean paste, salt, lime zest and the juice of ½ a lime in a large mixing bowl. Beat on medium speed until the mixture is creamy. Scrape down the sides of the mixing bowl with a spatular and blend again. Reduce the speed to low and add the flour in 3 parts. Scrape the sides and blend another 30 seconds. Cover the mixing bowl and refrigerate the dough for 1 hour.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape the dough into 1-inch balls and place 2-inches apart on the prepared pan. Make an indention in the center of each cookie with a small finger - pushing straight down trying not to flatten the dough ball. The edges of the dough may crack slightly. Push the cracked dough back together to make a smooth ball. Filled each ball with a heaping ¼ teaspoon of lemon curd.
3. Bake for 15 minutes or until the edges are lightly browned. Remove from the oven and allow the cookies to rest on the pan for a minute or two before transferring to a cooling rack. Cool completely before icing.
4. For the glaze combine the 1 cup confectioners' sugar and the juice of ½ lime and whisk until smooth. Thicken or thin as desired and drizzle over cooled cookies. Allow the icing to fully set then refrigerate leftovers.

Source>>Lemon-Lime Shortbread Thumbprint Cookies@savingdessert

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