Lemon Thumbprint Flower Cookies
PREHEAT oven to 350°F. Use grid lines to tear or cut sheets of Reynolds KITCHENS™ Parchment Paper to fit your cookie sheet(s). Line cookie sheet(s) and set aside.
COMBINE flour, baking powder and salt in medium bowl; set aside.
BEAT butter and sugar in large bowl on medium speed until light and fluffy, about 3 minutes. Add eggs, vanilla extract and lemon extract; beat until mixed well. Reduce speed to low and gradually add flour mixture until mixed well.
SHAPE tablespoons of dough into 1 inch balls. (If dough is too soft to shape into balls, cover tightly and refrigerate dough for up to one hour until it is firm enough to shape.) Place balls of dough 2 inches apart of parchment lined cookie sheets. Make a small indention about half way through thickness in the center of each ball using your thumb or the bottom of a round shaped measuring teaspoon. Fill each indention with 1 teaspoon of lemon curd.
BAKE 10 to 12 minutes or until cookies are very lightly browned on bottom edges. COOL 3 minutes on wire rack. Slide parchment paper with cookies onto rack; cool completely.
PLACE confectioners’ sugar in a small bowl. ADD lemon juice one teaspoon at a time, whisking until the consistency is smooth and thin enough to drizzle. Add water, ½ teaspoon at a time if glaze is too thick to drizzle. DRIZZLE glaze over each cookie, making designs as desired. Let cookies set until glaze hardens.
STORE cookies refrigerated in an airtight container separated by sheets of parchment for up to one week.
*Make Lemon Raspberry Thumbprint Cookies by substituting raspberry jam for the lemon curd.