Dough:

1. Using an electric mixer, beat butter and sugar using the creaming method, for 2 - 3 minutes.
2. Add egg and vanilla extract.
3. In a separate bowl combine flour and sea salt
4. Add flour and salt mixture into the butter and egg mixture. Fold until it becomes a silky dough.
5. Should be easy to handle but if not, let cool for half hour before molding into balls.
6. Roll into crushed hazelnuts, raw sugar, coconut flakes, plain, or dusted with powdered sugar.
7. Form into balls, recipe yields about two dozen
8. Roll into desired coating, into parchment lined sheet tray. Leave 1.5” of space in between each cookie
9. Using a teaspoon or your thumb, make a small indention in the middle of the raw cookie dough
10. Leave 30 minutes for dough to chill. Preheat oven to 375℉ or 190℃
11. Pop in the oven for 10 – 15 minutes. Midway through the cooking process, take a teaspoon and push the middle down to maintain the shape of the thumbprints previously made.
12. Place in a wire rack to cool.
13. Add your filling in the thumbprints once cookies have cooled down.

‍Lemon Curd:

1. Stir everything constantly, do not stop. Pull and strain using a chinois, cool over an ice bath.

Icing:

1. Warm up your jam if needed to give it a looser consistency before going into the thumbprint cookies.