My Hazelnut Helper
My grandson, Leo, helped me make these once. He was seven. He ate more toasted hazelnuts than went into the bowl. I still laugh at that. His little face was so happy and covered in crumbs.
Toasting nuts is a simple step. But it changes everything. It wakes up a warm, cozy flavor inside them. That flavor matters. It makes your kitchen smell like a hug. Doesn’t that smell amazing?
Why Little Things Count
This recipe has two short bake times. You take the cookies out halfway. Then you press the little dent again. Why? The first bake sets the shape. The second bake with the curd finishes them.
This small pause matters. It keeps the lemon curd from sinking too deep. It gives you a perfect little cup for the tangy filling. Good baking is often about patience. What’s your favorite baking tip you’ve learned from someone?
The Joy of Making a Mess
Rolling the dough balls is fun. Your hands get a little buttery. The dough is soft. Don’t worry if they are not perfect circles. Homemade cookies should look friendly, not factory-made.
Use a spoon to make the dent. I grease it with a dab of butter. This stops the dough from sticking. *Fun fact: The dent has a fancy name. It’s called a “thumbprint” cookie!* Did you know that?
A Sweet and Tangy Surprise
The first taste is a party. You get the nutty, buttery cookie. Then your tongue finds the bright lemon curd. It’s a sunny surprise in the middle.
That contrast is the magic. Sweet needs a little sharpness. It makes both flavors sing. Do you prefer sweet treats or tangy ones? I can never decide!
Your Turn in the Kitchen
Let the cookies cool completely on the rack. This is hard. They smell so good. But if you dust them with sugar while warm, it will melt. Waiting gives you that pretty snowy finish.
Sharing these is the best part. They tell someone you took time to make joy. That matters more than a perfect shape. What’s the first thing you like to bake for people you love?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | 1 cup (5 ounces/142 grams) | |
| hazelnuts | ¾ cup | toasted and skinned |
| salt | Pinch | |
| unsalted butter | 8 tablespoons | softened |
| granulated sugar | ⅓ cup (2⅓ ounces/66 grams) | |
| large egg yolk | 1 | |
| vanilla extract | ¾ teaspoon | |
| lemon curd | ¼ cup | for filling |
| Confectioners’ sugar | as needed | for dusting |
My Lemon Hazelnut Curd Delights
Hello, my dear. Come sit at the counter. I want to share a special cookie recipe. It reminds me of spring afternoons with my own grandma. We’ll make little nutty cups filled with sunshine-yellow lemon curd. Doesn’t that sound lovely? The kitchen will smell like toasted nuts and sweet citrus. I still smile thinking about it. Let’s begin our baking together.
Step 1: First, let’s get our oven ready. Move your racks to the upper and lower middle spots. Heat the oven to 350 degrees. Now, line two baking sheets with parchment paper. This little paper saves so much scrubbing later. (My hard-learned tip: always line your sheets. Stuck cookies make for a sad baker.)
Step 2: Let’s make the dough. Buzz the flour, toasted hazelnuts, and a pinch of salt in the food processor. It should look like fine, sandy crumbs. In your mixer, beat the soft butter and sugar until it’s pale and fluffy. This takes a few minutes. Add the egg yolk and vanilla, and mix it in. Then, gently add your nutty flour mixture. Mix until it just comes together.
Step 3: Time for fun. Roll the dough into tablespoon-sized balls. Place them two inches apart on your sheets. Now, take a greased teaspoon measure. Press it into the center of each ball to make a little nest. Why do we space them out? Share below! I learned this the messy way. Crowded cookies become one giant cookie!
Step 4: Bake the cookies for about 10 minutes. They will be just set. Pull them out and gently press the centers again. They puff up a bit. Now, fill each little nest with half a teaspoon of lemon curd. It’s like adding a golden jewel. Bake them again for 8-10 more minutes. Switch the tray positions halfway. You’ll see the edges turn a light gold.
Step 5: Let the cookies cool on the sheets for five minutes. Then, move them to a rack. Be patient and let them cool completely. Finally, give them a snowy dusting of confectioners’ sugar. This makes them look so pretty. I always think they look like little winter scenes with a sun in the middle.
Cook Time: About 25 minutes
Total Time: About 45 minutes
Yield: About 20 cookies
Category: Dessert, Cookies
Three Fun Twists to Try
This recipe is wonderful as-is. But it’s also a perfect canvas for playing. Here are three simple twists I love.
Orange Blossom: Use orange curd instead of lemon. Add a tiny drop of orange blossom water to the dough. It smells like a garden.
Chocolate Kiss: Swap the hazelnuts for toasted almonds. Fill the warm cookies with a dark chocolate chip instead of curd. Let it melt into a pool.
Berry Bright: Use a small dollop of thick raspberry jam. Top it with a single fresh raspberry after baking. So pretty and tart.
Which one would you try first? Comment below!
Serving Them Up With Style
These delights are perfect with a cup of something. For a fancy tea, arrange them on a vintage plate. Add a small bowl of fresh berries on the side. The colors just sing together. For a simple treat, just pile them on a napkin. They disappear fast that way!
For drinks, I have two favorites. A cup of Earl Grey tea is my non-alcoholic pick. The bergamot and lemon are old friends. For a special evening, a small glass of chilled Moscato wine is lovely. It’s sweet and light, just like the cookies.
Which would you choose tonight?
Keeping Your Delights Delightful
These cookies keep well for three days in a sealed tin. Layer them with parchment paper so they don’t stick. For longer storage, freeze the baked, unfilled cookies.
Freeze the dough balls on a tray first. Then pop them in a freezer bag. You can bake them straight from the freezer, just add a few minutes.
I once filled all the cookies before freezing. The lemon curd made the cookies soggy when thawed. Now I only fill them after baking and cooling.
Batch cooking the dough saves so much time later. A ready-to-bake treat makes any day feel special. Have you ever tried storing it this way? Share below!
Little Hiccups and Easy Fixes
First, your dough might feel too crumbly. This happens if the butter was not soft enough. Just use your hands to squeeze it together.
Second, the indentations can close up while baking. I remember when my first batch came out flat. Reshape them quickly at the halfway mark.
Third, the lemon curd might bubble over. Use just half a teaspoon for each cookie. This keeps the filling neat and tidy.
Fixing small problems builds your cooking confidence. Getting the details right makes the flavor perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The texture will be slightly more sandy.
Q: Can I make the dough ahead? A: Absolutely. Chill it for up to two days. Let it soften a bit before rolling.
Q: No hazelnuts? A: Almonds work beautifully here. Their gentle flavor pairs well with lemon.
Q: Can I double the recipe? A: You can. But mix it in two separate batches. This ensures everything blends evenly.
Q: Any optional tips? A: A tiny sprinkle of sea salt on top is lovely. Fun fact: Salt makes sweet flavors taste sweeter! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little delights. The kitchen is for creating sweet memories. I still make them with my grandkids.
It brings me so much joy to share this with you. Tell me all about your baking adventure. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Lemon Hazelnut Curd Delights
Description
Buttery hazelnut cookies with a sweet-tart lemon curd center, dusted with confectioners’ sugar for an elegant treat.
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Process flour, hazelnuts, and salt in food processor until finely ground, about 45 seconds. Using stand mixer fitted with paddle, beat butter and granulated sugar on medium-high speed until pale and fluffy, 3 to 6 minutes. Add egg yolk and vanilla and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined.
- Working with 1 tablespoon dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Using greased rounded 1-teaspoon measure, make indentation in center of each dough ball.
- Bake cookies until just beginning to set, about 10 minutes. Remove sheets from oven and gently reshape indentation in center of each cookie with greased rounded 1-teaspoon measure. Fill each indentation with ½ teaspoon lemon curd. Bake until cookies are just beginning to brown around edges, 8 to 10 minutes, switching and rotating sheets halfway through baking.
- Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely. Dust with confectioners’ sugar before serving.
Notes
- Ensure hazelnuts are toasted and skinned for the best flavor. The indentation needs to be reshaped after the first bake as the cookies will puff up. Store in an airtight container at room temperature.