Toasted Coconut-Lemon Thumbprints

Nut-encrusted jam thumbprint cookies are a staple of my annual Christmas cookie platters, but substituting lemon curd for jam and shredded, sweetened coconut for the chopped nuts gives these chewy gems a fresh look and bright, zesty flavor.

Makes 2 dozen cookies

1 cup unsalted butter, at room temperature

1⁄ 2

1⁄ 2 cup confectioners’ sugar cup granulated sugar

Grated zest of 1 lemon 1 teaspoon vanilla extract

Line two baking sheets with parchment paper.

Combine the butter, confectioners’ and granulated sugar, and lemon zest in a large bowl. Using an electric mixer on high speed, beat until light and creamy, about 4 to 5 minutes. Beat in the vanilla and the egg yolk (reserve the egg white for later.) Reduce the mixer to low speed and gradually mix in the salt and f lour, beating until the dough starts to come together.

Scoop the dough by rounded tablespoons (about 1 ounce) and roll into balls. Refrigerate them on a parchment paper-lined baking sheet until cold and firm, at least 30 minutes.

Heat oven to 350 degrees.

1 egg, separated

21 ⁄ cups all-purpose flour 4

1⁄ 4

teaspoon salt

2 cups shredded, sweetened coconut

1 11-ounce jar lemon curd

Beat the remaining egg white and 1 teaspoon water in a small bowl with a fork just until slightly foamy. Place the coconut in a separate bowl. Roll the balls of cookie dough in the egg white and then in the coconut, pressing the coconut in to help it stick. Place the balls at least 2 inches apart on the parchment-lined baking sheets. Bake for 20 minutes until the coconut is golden and toasted.

Transfer the baking sheets to a wire rack, and while the cookies are still warm, use your thumb or the back of a metal measuring teaspoon to make a deep well in the center of each cookie. Spoon a scant tablespoon lemon curd into each well. Return the sheet pan to the oven for 5 minutes to set the lemon curd. Cool cookies completely on a wire rack before storing in a tightly covered container for up to 3 to 5 days.