I know, I know, I know what you’re thinking…lemon? At Christmas? What are you thinking? This isn’t springtime sister...and YOU said it’s the season of cranberries, gingerbread, and chocolate peppermint.
Yes, I did say that.
And yes, I still gravitate toward those flavors this time of year, BUT sometimes it’s nice to have a break from the overly spiced or overly sweet in favor of something light and bright…a burst of sunshine for your taste buds…a little vacation for your palette that is overloaded with heavy, rich decadence like red velvet and dark chocolate.
Today, I’m asking you to branch out of your culinary constraints on what Christmas treats must and must not entail…it’s time to embrace one of my favorite condiments on the planet…let’s give a little love to some lemon curd y’all.
Let’s talk about these cookies for a hot minute. I know being a few days before Christmas we all have to-do lists a mile long…that last minute shopping, that last errand, that last grocery run…I’m right there with you. I may or may not have a mountain of wrapping to do still. That’s neither here nor there, though.
So lemon rosemary thumbprint cookies.
Allow me to briefly continue to brag about these little beauties for a moment.
The dough is stupidly easy. Seriously, almond flour+honey+rosemary+lemon zest+lemon juice+baking powder. You already have all of that in your pantry right now, though you may have to ask your neighbor for a few sprigs of fresh rosemary…not that I’ve ever done that before…
Bonus- the dough can even be made days ahead of time…better yet, you could make it a month or so ahead and freeze it until you’re ready for some thumbprint cookie confections.
Double easiness- they bake in 10 minutes…that’s it! That’s enough time for you to get a few more presents wrapped.
So the last part of this recipe may send a shiver down your spine, but take a deep breath for a second, because I’ve got your back on this…
This recipe does have you make homemade lemon curd, aka mana from heaven. It was my first attempt at lemon curd, and boy was it a success that required NO Christmas magic or miracles.
To make lemon curd, all you do is whisk eggs, honey, and lemon over medium-low heat CONTINUOUSLY for five minutes until they start to thicken into a sauce-looking concoction. From there, you whisk in some type of fat (I used grassfed butter since butter makes everything better) one tablespoon at a time until it’s all incorporated into a creamy, dreamy sauce.
BONUS of this recipe is that you WILL have leftover lemon curd, which you can either a- give away as a Christmas gift (unless you forget to take it out of your purse and TSA confiscates it…BLAST YOU TSA) or b- keep it in a covered jar in your fridge for a few weeks.
Lemon curd is one of those things that can take a dessert from drab to fab…spoon it over a bowl of fresh berries, a slab of poundcake, a slice of cheesecake, or even a sliver of angel food cake for something that is short of heavenly.
If you’re still a little intimidated by the whole making your own lemon curd, you are allowed to buy it in a jar from the jelly/jam section of your grocery store. No judgement, I promise.
With the big guy’s arrival only a few days away, I’d say this is the year to upgrade Santa’s fireside treats to something a little more sophisticated and refined. Sure, he appreciates a standard chocolate chip, iced sugar, or gingerbread cookie, BUT I hear he’s trying to watch his glycemic index this year.
I can’t think of a better cookie to leave him. Plus, I hear the reindeer dig lemon cookies, too.
And if you just so happen to have leftovers once Santa has dropped off the goods, it’s your gain my jolly friends.
Gluten-Free Lemon Rosemary Thumbprint Cookies
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!