Lemon Thumbprint Cookies are soft, buttery cookies with a zesty lemon curd center, perfect for springtime or afternoon tea.

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add egg yolks and vanilla extract, mixing well to combine.
Gradually mix in the flour and salt until a soft dough forms.
Roll dough into 1-inch balls and place them on the prepared baking sheet.
Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
Fill each indentation with about 1/2 teaspoon of lemon curd.
Bake for 12–15 minutes or until edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar if desired before serving.