LEMon Curd Cookies

Lemon Curd Cookies are the most yummiest bite size, crisp, melt in the mouth cookies with a spoonful of smooth, silky, tangy, sweet Lemon Curd filled into it.

Ingredients

• ½ cup - Unsalted butter, softened
• ¼ cup - Caster sugar or powdered sugar
• 1 Egg yolk ( no whites)
• ½ tbsp - Grated lemon zest
• 1 tbsp - Lemon juice
• ½ tsp - Salt
• 1¼ cups - All-purpose flour
• ½ cup - Lemon curd

Instructions

• Heat oven to 180°C. Line a baking tray with parchment sheet.
• Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes.
• Beat in yolk, lemon zest, lemon juice, and salt.
• With mixer on low (speed 1), beat in flour just until moist clumps form.
• Gather the dough with your hand and make a ball. Do not knead it, just get everything together handling it very lightly.
• Shape 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart.
• Using a floured finger, make a deep indentation in center of each ball.
• Just enough to hold 1 tsp lemon curd. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
• Remove cookies from oven. If the depth of the indentation seems to have reduced, press it lightly again using a spoon when it is still hot and immediately fill indentations with curd.
• Bake again for a couple of minutes just to set the curd. Or if serving fresh you can skip the baking of the curd.
• Lightly dust the cookies with icing sugar before serving.
• You could try Lemon Curd Tartelettes as well.

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