sticks unsalted butter - softened
cup powdered sugar - plus extra for dusting
teaspoon lemon zest
tablespoon lemon juice
teaspoon baking powder
cups all purpose flour
cup lemon curd
Beat butter & sugars in a large bowl on medium speed until fluffy. Beat in egg, lemon zest, lemon juice & vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd in a small ziploc bag, seal. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Shape tablespoons of dough into ball, place 2" apart on prepared sheets. Make a deep indentation in center of each ball. Snip a tiny corner off the ziploc bag & pipe lemon curd into dough indentation to fill completely. About 1 teaspoon per cookie. Bake for 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookies with powdered sugar before serving. Makes 3 dozen.