“August rain: the best of the summer gone, and the new fall not yet born. The odd uneven time.” ―Sylvia Plath, The Unabridged Journals of Sylvia Plath

These cookies bring together three things I like – thumbprint cookies , fruit curd and kiwis!

Thumbprint cookies because the two textures and tastes in each bite really elevates a cookie eating experience!

Fruit curd because of the freshness, creaminess , richness and yumminess!

Kiwis because I love the sweet-sour taste of the fuzzy brown fruit.

The cookie dough itself is as straightforward as it gets. The curd too is easy , comes together in minutes .It does need some chilling time to set, so you can make it a couple of days ahead even. Although I wouldn’t do that , as there is a real risk of you eating most of it by the spoonful each time you open the refrigerator . Not saying I did that.

These cookies are crumbly and buttery . The curd is sweet and just tart enough to keep things interesting. Although I didn’t know that kiwi curd would turn out so yellow ! I’d have much preferred a greener curd , but its still so good – I am willing to look past the colour !

I was really happy with the way these cookies turned out. The cookie was delicious and the curd perfect with it ! And how bright and sunny !

Kiwi thumbprint cookies

Buttery cookies with creamy Kiwi curd filling !

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs

Servings 40 cookies

Ingredients

  

For the Kiwi curd:

• 1 egg
• 1 egg yolk
• 2 kiwis , chopped or pureed
• 1 tsp lemon juice
• 50 grams or 1/4 cups sugar
• 56 grams or 1/4 cups unsalted butter
• pinch of salt

For the cookies:

• 190 grams or 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 100 grams or 1/2 cups granulated sugar
• 112 grams or 1/2 cups unsalted butter , at room temperature
• 1 egg , at room temperature
• 1 tsp vanilla extract

Instructions

 

• To make the lemon curd, in a thick bottomed saucepan , whisk together the sugar , egg and egg yolk well.
• Add the chopped / pureed kiwis, lemon juice and salt. Heat on low flame while stirring until the fruit breaks down. This will take a few minutes with chopped fruit.
• Add the butter and continue heating on low while stirring until the butter melts. Heat on low for a couple of minutes until the mixture coats the back of a spoon (see picture below).
• Strain into a small bowl and cover with plastic wrap touching the surface of the curd . Refrigerate for atleast 3 hours before using.
• Preheat oven to 180 C/ 350 F . Line a cookie sheet with parchment paper or grease well.
• Whisk together the flour and baking powder. Keep aside.
• Beat together the sugar and butter until light and fluffy.
• Add the egg and vanilla . Beat until incorporated .
• Add the flour mixture and beat at low speed until a dough forms.
• Make balls of the cookie dough of about 1 inch diameter , place about 2 inches apart on the prepared sheet .
• Using a rounded teaspoon or measurement spoon or your thumb, press firmly in the centre of each dough ball.
• Bake for about 12 minutes at 180 C/ 350 F.
• Remove from oven , press down with the rounded teaspoon again if the depression has gone . Pipe the thumbprints with the curd or use a spoon to fill.
• Bake again for 3-4 minutes.
• Cool for 5 minutes on pan , then completely on a wire rack.

Notes

Step by step Tutorial :

Kiwi curd:

 

Cookies:

 

Also:

• Store these in an airtight container for 3-4 days.
• Pureed kiwis shortens the cooking time.
• The straining of the curd, removes the seeds and any bits of cooked egg.
• You can fill the thumbprints with jam too.