Gluten Free - Vegan - Thumbprint Cookies

 

For the lemon curd filling:

 Zest and juice from 2 of your lemons

1 Tbsp zest and 1/4 cup juice
1/3 cup agave
2 Tbsp cornstarch
1/2 cup water
1 Tbsp dairy free butter

For the cookies:

Zest from remaining 1 lemon, about 1 tsp
2 cups gluten free 1 to 1 flour blend with xanthan gum
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dairy free butter, softened
2/3 cup sugar
2 Tbsp lemon juice from above
1 tsp vanilla extract

Steps
Make curd: Whisk sugar and cornstarch in small pan. Add water, lemon juice, zest. Cook on medium, stirring, until thick and glossy, about 3 to 4 minutes. Stir in butter. Cool completely.
Make dough: Whisk flour, baking powder, salt. In separate bowl, beat butter and sugar until fluffy. Mix in lemon zest, lemon juice, vanilla. Add dry mix to form soft dough. Chill 20 minutes.
Shape: Heat oven to 350°F. Roll 1 Tbsp balls. Place on lined sheet. Press thumb in center of each.

Bake: Bake 12 to 14 minutes until edges are set. Re press centers while warm. Cool fully.
Fill: Spoon cooled curd into each center.

Notes: 

Curd thickens more as it cools. Store filled cookies in fridge up to 5 days in a single layer.