LEMON CURD COOKIES

• 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

1. Heat oven to 350 degrees. 
2. Line two half-sheet-pan baking sheets with parchment or
   nonstick liners. 
3. Beat butter and sugar in a large bowl with mixer until well
   blended.
4. Beat in yolks, lemon zest, lemon juice, and salt. 
5. Beat in flour just until moist clumps form. Gather dough
   together in bowl to bind. 
6. Shape scant tablespoons of dough into 1-inch balls. 
7. Place balls on prepared sheets, spacing them 1 inch apart. 
8. 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. 
9. Bake cookies until firm and lightly golden on bottom, about
   18 to 20 minutes. 
10. Remove cookies from oven and immediately fill indentations
    with curd. 
11. Return to oven and bake 2 minutes longer to set curd. 
12. Bake remaining cookies. Lightly dust edges with
    confectioners’ sugar before serving.
13. Serve.
14. Enjoy!

This Recipe adapted from >>>> Click Here