Butter Cookies with Lemon Curd Filling
Delicious cookies that are also super cute! Spring is the perfect time to make these.
Servings: 20
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 sticks butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla
- 1 cup lemon curd
- 1/2 cup 10x sugar
Instructions
- Preheat oven to 350 degrees.Stir the flour and salt together.
- Add butter and sugar to the bowl of a mixer. Blend until light and fluffy. At least 2-3 minutes.
- Add the egg yolk, flour, and vanilla to the mixer bowl and blend just until everything comes together. The dough will be shaggy and soft.
- Pour out onto plastic wrap and form into a ball. Wrap and store in the fridge until chilled through(1-2 hours) or overnight. Allow dough to rest about 15 mins. if it is too stiff to work with.
- Divide the dough into two sections. Lightly dust a large piece of parchment paper with flour and roll the dough, being careful not to roll it out too thin-about 1/4" thick. Use additional dustings of flour as needed during the rolling process.
- Cut the individual flowers and centers. If the dough sticks to the paper slide a small flat spatula under each flower to release and move to a parchment lined cookie sheet.
- Roll and cut the second section of dough. If this one has gotten too soft, return to the fridge or freezer for a few minutes. If you have a lot of leftover dough, form it into a ball and continue rolling. Refrigerate if needed.
- Bake cookies for 8-10 minutes or just until the edges are lightly browned. I usually don't do this but, rotate the pans once if needed for even browning.
- Remove from oven and allow cookies to cool for about 5 minutes on the pan and then remove to a cooling rack to finish cooling.
- When cookies are cool place 1/2 tbsp. of lemon curd onto the bottom section of each cookie. Dust the tops with 10x sugar and carefully position over the cookie bottoms allowing the lemon curd to ooze into the flower center.
- I have linked above to a ready-made lemon curd that is delicious and to a recipe
Notes
**This recipe was adapted from one of my favorite cooking magazines-bake from scratch: the may/june 2017 issue.