Description
Buttery shortbread cookies filled with tangy lemon curd create the perfect balance of sweet and citrus. These elegant treats feature a tender cookie base with a bright, sunny center that’s sure to delight at any gathering.
Ingredients
Scale
- 2¼ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup lemon curd
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla extract.
- Mix in flour and salt until dough forms. Roll into 1-inch balls.
- Make an indentation in each cookie center with your thumb. Fill each with ½ teaspoon lemon curd.
- Bake for 13-15 minutes until edges are lightly golden. Cool completely.
Notes
- Store in an airtight container for up to 5 days
- Dough can be frozen for up to 3 months
- Use quality lemon curd for best results
- Ensure butter is room temperature for proper dough consistency
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 125
- Sugar: 8g
- Sodium: 35mg
- Fat: 5.5g
- Saturated Fat: 3.2g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: Protein: 1.5g
- Cholesterol: 25mg