These Lemon Curd Thumbprint Cookies are a buttery shortbread cookie baked until tender with crisp edges and filled with tangy ...

Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets onto plates with a shortbread alongside. Sprinkle a little lemon zest on top, if you want.

Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and confectioner’s sugar in a standing mixer and beat until creamy.

The shortbread freezes well so you may want to double the recipe and bake it in a 9-by-13-inch pan. The cookies can be dipped into melted chocolate, lemon curd or served with pudding or ice cream.