I loved that the cookies were more than just a holder of the sweet filling. They weren’t hard as a rock or dry. They were nice, tender and a little flaky.
1 cup unsalted butter, softened
½ cup granulated sugar
2 large egg yolks
1 Tbsp grated lemon zest
1 Tbsp fresh lemon juice
½ tsp kosher salt
2½ cup all-purpose flour
1 cup Lemon Curd, or store-bought
Heat oven to 350 degrees.
Line two half-sheet-pan baking sheets with parchment or nonstick liners.
Beat butter and sugar in a large bowl with mixer until well blended.
Beat in yolks, lemon zest, lemon juice, and salt.
Beat in flour just until moist clumps form. Gather dough together in bowl to bind.
Shape scant tablespoons of dough into 1-inch balls.
Place balls on prepared sheets, spacing them 1 inch apart.
Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.
Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven and immediately fill indentations with curd.
Return to oven and bake 2 minutes longer to set curd.
Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.