Ingredients

The following ingredients have 14 Servings
  • 1 cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • ¼ teaspoon salt
  • 2 1/4 cups all-purpose flour
  • confectioners’ sugar
  • ⅓ cup lemon curd

Instruction

  • Use a stand mixer (or hand mixer) and cream the butter and sugar together in a mixing bowl on medium speed until light and fluffy, about 2 minutes.
  • Add vanilla, almond extract, and salt and continue to beat on medium until fully incorporated. Add flour gradually until just combined.
  • Take 1 tablespoon of dough at a time and roll into 1-inch balls. Make an indentation with your thumb (or the back of a small spoon or melon baller) into the centre of each ball.
  • Place cookies on a silpat or parchment-lined half sheet baking pan, spaced 2 inches apart. Transfer the baking sheet to the refrigerator and chill the cookies for 1 hour (or place in the freezer for 30 minutes).
  • Preheat the oven to 350 F.
  • Bake the cookies for 10-13 minutes or until edges are lightly browned. If the indentations have started to close, use the back of a spoon or melon baller to carefully make the indentation bigger again, while the cookies are still hot.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
  • Once cooled, lightly dust the cookies with confectioner’s sugar. Then, use a small spoon to carefully fill them with lemon curd. Serve immediately or store for later.