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This delicious thumbprint cookie recipe is made with homemade passion fruit curd in a shortbread cookie dough. Perfect for dessert and tea. Yummy!
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Passion Fruit Thumbprint Cookie

This delicious thumbprint cookie recipe is made with homemade passion fruit curd in a shortbread cookie dough. Perfect for dessert and tea. Yummy!
Course Dessert
Cuisine Venezuelan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 cookies
Calories 145kcal
Author Tiffany Bendayan

Ingredients

For Cookies

  • 2 1/4 cups all-purpose flour
  • 1 cup unsalted butter 2 sticks
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract

For Passion Fruit Curd

  • 3/4 cup passion fruit pulp
  • 6 tablespoons sugar
  • 2 egg yolks
  • 1 tablespoon cornstarch
  • 1 tablespoon water
US Customary - Metric

Instructions

Passion Fruit Curd

  • n a saucepan, heat the passion fruit pulp and sugar over medium heat
  • In a small bowl, mix the cornstarch with water until smooth
  • Add the cornstarch mixture into the passion fruit and stir constantly
  • In a separate bowl, whisk the egg yolks
  • Slowly pour 2–3 tablespoons of the hot mixture into the yolks while whisking (to temper)
  • Pour the yolk mixture back into the saucepan and cook, stirring constantly, until thickened
  • Remove from heat and let cool completely
  • Cover and refrigerate until ready to use

For Cookies

  • Preheat oven to 350°F
  • Line a baking sheet with parchment paper
  • In a bowl, mix all cookie ingredients until a soft dough forms
  • Roll dough into 1 tablespoon-sized balls
  • Place on baking sheet, leaving space between each
  • Use your thumb or the back of a spoon to make an indentation in the center

Bake + Fill

  • Bake for 10–12 minutes or until lightly golden on the edges
  • Remove from oven and gently press the centers again if needed
  • Let cookies cool for 5–10 minutes
  • Spoon the cooled passion fruit curd into the center of each cookie
  • Allow cookies to cool completely on a rack
  • Serve and enjoy

Notes

  • Make sure the curd is fully cooled before filling the cookies
  • If the dough feels too soft, chill it for 20–30 minutes before baking
  • Do not overfill the centers to prevent spilling
  • Store cookies in the refrigerator for best freshness

Nutrition

Serving: 1Cookie | Calories: 145kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 4mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 352IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
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