Willow Bird Baking's Rosemary Thumbprints with Clementine Curd

Directions

1. Make the clementine curd: Cover zest with plastic wrap and set aside. In a bowl beat egg and yolks together. In a small saucepan whisk together clementine juice, lemon juice, cornstarch, and sugar over medium heat until warm, about 2 min. Slowly add beaten eggs, whisking constantly. Add butter 1 tbsp at a time, whisking vigorously until melted before adding more; mixture will begin to thicken. Continue whisking until mixture is quite thick and translucent, 10 to 12 min more. Transfer to a bowl set over an ice bath. Stir occasionally until completely cool. Store in refrigerator up to 1 week.

2. Make the cookies: Heat oven to 350 F. Line 2 baking sheets with parchment. In a bowl whisk together flour, salt and rosemary; set aside.

3. Using an electric mixer, cream butter, confectioners' sugar and honey until light, 2 min. Mix in vanilla. Gradually add flour mixture and combine until a smooth dough forms.

4. Form dough into 1-inch balls; roll in crystal sugar and place 2 inches apart on baking sheets. Press your thumb or finger into the center to create an indentation; chill cookies until firm, 15 min. Bake until cooked through, 12 to 15 min. Using a 1/2-tsp measuring spoon, gently press hot cookie centers to re-form indentations. Transfer the cookies to a cooling rack to cool completely. Fill each indentation with 1/2 tsp clementine curd. Refrigerate in an airtight container for up to a week.