Raspberry Curd Cookies

These delightful zesty thumprints have a tender, melt-in-your-mouth butter cookie filled with tangy homemade raspberry curd and then drizzled with white chocolate and crumbled freeze dried raspberries! They're super easy to make and have just the right balance of sweet and sour! White chocolate drizzle and freeze-dried raspberries are completely optional.


210 g Pastry flour (or 190 g plain flour+20 g cornstarch) 70 g Icing sugar 1 pinch Salt ½ tsp Vanilla extract 2 Egg yolks 140 g Butter, cubed 150 g Raspberry curd 80 g White chocolate couverture, chopped (optional) Freeze-dried raspberries (optional)

Mix the flour with the icing sugar and salt in a bowl. Add the egg yolks and cubed butter and quickly knead with your hands to form a dough. Wrap in cling film, flatten and chill for 1 hour.
Preheat the oven to 180C/350F. Line a large baking tray with baking paper.
Remove the dough from the fridge and divide into 24 portions, each about 19 grams. Shape each into a ball. Place them on the baking tray, leaving space between them.
Lightly flour the back of a 1 teaspoon measuring spoon and press an indent in center of each dough ball.
Stir the raspberry curd until smooth, fill a piping bag with it and pipe it into each hollow.
Place the baking sheet in the fridge for 30 minutes before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.
Preaheat oven to 190C/375F. Bake until edges of cookies are set and just starting to turn golden, for 15 minutes. Remove from oven and let cookies cool on sheet 5 minutes then transfer to a wire rack to cool completely.
While cookies are cooling, melt the chopped white chocolate couverture in a double boiler. Drizzle cookies with white chocolate and crumble freezed-dried raspberries over. Store cookies in an airtight container at room temperature for up to 5 days.