If you’re a fan of buttery shortbread, you’ll love these 5-ingredient thumbprint cookies topped with honey “curd” for a sweet and creamy finish. 

Preparation

For the honey curd, heat egg yolks and honey in a small saucepan over medium-low heat, stirring constantly until thickened and opaque, about 14–16 minutes. Whisk in butter, then set aside and cool to room temperature.

For the shortbread cookies, place butter and honey into a mixing bowl and cream with a paddle on medium-high speed until homogenous, pale and fluffy. Add salt and flour ½ cup at a time and mix on medium-low speed until dough just comes together. Roll dough into a log and rest in the refrigerator for 15–20 minutes.

Preheat oven to 350°F.

Remove dough from refrigerator and slice log into 24 equal portions. Arrange cookies on a sheet pan lined with parchment paper or silicone baking mat, leaving space between each one. Press your thumb into the center of each cookie to make a well. Bake for 12 minutes, until golden brown, then allow to come to room temperature.

Once cookies are cooled, fill each well with a dollop of honey curd, then chill for 1–2 hours before serving.