TWD: Thumbprints for us big guys

This week's Tuesdays with Dorie recipe was chosen by Mike of Ugly Food for an Ugly Dude, so head over to his blog for the recipe. As written, this is a shortbread-style cookie with ground hazelnuts and a raspberry jam filling. I decided to use ground almonds with a lemon curd filling because
a) I had no hazelnuts, and
b) I was taking these to a friend's place.
She has a pathological aversion to raspberry seeds and has passed it on to her children, but they do all love lemon. I also used dark brown sugar instead of white, just because I felt like it. Be sure to check out the Tuesdays with Dorie blogroll to see what variations everyone else has come up with.

I made a half recipe of the lemon curd from Gourmet Today, edited by Ruth Reichl. I chose this lemon curd because it called for whole eggs, but it's a bit pale for that same reason. Tasty enough, though. Here's the recipe:

1 tablespoon finely grated lemon zest

1 cup fresh lemon juice (about 4 lemons)

1 cup sugar

6 large eggs

⅛ teaspoon salt

12 tablespoons (1½ sticks ) unsalted butter, cut in cubes

Whisk zest, juice, sugar, eggs and salt together in a heavy saucepan and add butter. Cook over moderately low heat, whisking constantly, until it's thick enough that the whisk leaves visible trails and it just starts to boil, 6 to 8 minutes.

Pour through a fine mesh sieve into a bowl, covering surface with wax or parchment paper, and refrigerate.