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Willow Bird Baking's Rosemary Thumbprints with Clementine Curd

Prep 45 mins Start to Finish 1 hr 30 mins
Willow Bird Baking's Rosemary Thumbprints with Clementine Curd

Ingredients

Clementine Curd
  • 1/2 teaspoon  clementine zest
  • 1 large egg
  • 2 large egg yolks
  • 1/2 cup  clementine juice
  • 1 tablespoon  lemon juice
  • 1 teaspoon  cornstarch
  • 1/2 cup  granulated sugar
  • 1/4 cup  (1/2 stick) cold unsalted butter
Rosemary Thumbprint Cookies
  • 2 cups  all-purpose flour
  • 3/4 teaspoon  salt
  • 2 teaspoons  crushed dried rosemary
  • 1 cup  (2 sticks) unsalted butter
  • 6 tablespoons  confectioners' sugar
  • 1 tablespoon  honey
  • 1 teaspoon  vanilla extract
  • White sanding sugar

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.

Nutrition Facts

  • cal.(kcal)120,
  • Fat, total(g)7,
  • chol.(mg)32,
  • sat. fat(g)4,
  • carb.(g)13,
  • fiber(g)0,
  • pro.(g)1,
  • sodium(mg)63,
  • Mark as Free Exchange()0,
  • Percent Daily Values are based on a 2,000 calorie diet