Ingredients
- 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
Instructions
- 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.
- Serve. Enjoy!
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