Clementine Thumprints

Make the clementine curd:

1. Cover zest with plastic wrap and set aside.

2. In a bowl beat egg and yolks together.

3. In a small saucepan whisk together clementine juice, lemon juice, cornstarch, and sugar over medium heat until warm, about 2 min.

4. Slowly add beaten eggs, whisking constantly.

5. Add butter 1 tbsp at a time, whisking vigorously until melted before adding more; mixture will begin to thicken.

6. Continue whisking until mixture is quite thick and translucent, 10 to 12 min more.

7. Transfer to a bowl set over an ice bath. Stir occasionally until completely cool.

8. Store in refrigerator up to 1 week.

Make the cookies:

1. Heat oven to 350 F. Line 2 baking sheets with parchment.

2. In a bowl whisk together flour and salt; set aside.

3. Using an electric mixer, cream butter, confectioners' sugar and honey until light, 2 min.

4. Mix in vanilla.

5. Gradually add flour mixture and combine until a smooth dough forms.

6. Form dough into 1-inch balls; roll in crystal sugar and place 2 inches apart on baking sheets.

7. Press your thumb or finger into the center to create an indentation; chill cookies until firm, 15 min.

8. Bake until cooked through, 12 to 15 min.

9. Using a 1/2-tsp measuring spoon, gently press hot cookie centers to re-form indentations.

10. Transfer the cookies to a cooling rack to cool completely.

11. Fill each indentation with 1/2 tsp clementine curd.

12. Refrigerate in an airtight container for up to a week.