Ingredients
Method
- 1. Make the lemon curd. In a 2 quart saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from the whisk, and the first bubble appears on the surface, about 6 minutes. Place lemon curd in a bowl and cool in the refrigerator.
- 2. Make the cookie dough. In a large bowl, sift together the flour, baking soda, and salt. In a separate bowl, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy. Add the egg and vanilla and beat until fully incorporated. With the mixer on low, add the flour mixture, and stir until just combined.
- 3. Preheat oven 350°F.
- 4. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour. Weigh out the dough into 1 oz. amounts and roll the dough into balls and arrange on Silpat lined baking sheets, leaving about 3 inches between cookies. Using your thumb make a well in the center of each cookie. Using a teaspoon, fill each well with lemon curd.
- 5. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool cookies on racks or paper bags. When cookies are cooled Dust with confectioners' sugar.
Recipe by Ira