Conrmeal is added to these lemon cookies for a twist on a classic thumbprint cookie filled with lemon curd.
In a mixer, paddle the butter, sugar, and honey until light and fluffy. Add egg yolk. Mix together the flour, cornmeal, and salt. Add to the butter mixture. Mix until thoroughly combined. Cover the mixture and chill for 1 hour or overnight. Preheat the oven to 400 degrees. Divide the dough into 24 portions and roll into a ball. Toss in sugar and place on a parchment-lined cookie tray. Make an indention with your finger in the center of each cookie. Bake at 400 degrees for 4-5 minutes or until dough is just set. Scoop ½ teaspoon of lemon curd in the well of each cookie. Return to the oven and continue baking for an additional 3-4 minutes or until the dough is golden brown. Garnish with gold leaf, if desired, when cool.
Combine the sugar, lemon zest, lemon juice, eggs, and butter in a bowl. Place the bowl over a saucepan with simmering water. Cook the mixture over low to moderate heat, whisking occasionally, to ensure even cooking. The curd is finished when it is thick. Strain the curd through a fine strainer. Cool the curd with plastic wrap pressed directly on its surface to prevent a skin from forming. Chill the curd until ready to use.