Ingredients

• 1 cup - butter, softened
• 3/4 cup - sugar
• 1 - egg
• 1 tsp - lemon extract
• 1 tsp - vanilla extract
• 2.5 cups - all purpose flour
• 1/2 tsp - baking soda
• 1/2 tsp - salt
• 1 cup - ground pecans
• For Filling:
• 1.5 cups - sugar
• 2 tbsp - corn starch
• 1/8 tsp - salt
• 1/2 cup - lemon juice
• 4 - egg yolks, beaten
• 6 tbsp - butter, cubed
• 2 tsp - grated lemon peel
• confectioners' sugar

How to Make Lemon Curd Cookies

• In a large mixing bowl, mix butter and sugar.
• Beat in the egg and extracts.
• Combine the flour, baking soda and salt; gradually add to the creamed mixture.
• Stir in the pecans.
• Divide dough in half; shape into logs.
• Wrap each in plastic wrap.
• Refrigerate for 1-2 hours or until firm.
• On a floured surface, roll each portion to 1/8 in. thickness.
• Cut with a 3 in. fluted round cookie cutter dipped in flour.
• With a floured .5 in. round cookie cutter, cut out the centers of half of the cookies. (Reroll small cut-outs if desired)
• Place solid and cut-out cookies 1 in. apart on ungreased baking sheets.
• Bake at 350 degrees F for 10-12 minutes or until lightly browned.
• Remove to wire racks to cool.
• In a saucepan, combine the sugar, corn starch and salt.
• Stir in lemon juice until smooth.
• Cook and stir until slightly thickened and bubbly, about 2 minutes.
• Stir a small amount into egg yolks.
• Return all to the pan; bring to a gentle boil; stirring constantly.
• Cook and stir 2 minutes longer until mixture reaches 160 degrees F and coats the back of a metal spoon.
• Remove from the heat; stir in butter and lemon peel.
• Pour into a bowl; cover surface with plastic wrap.
• Chill for 2-3 hours (mixture will be thick).
• Spread 1 tbsp filling over solid cookies; top with cut-out cookies; pressing down lightly.
• Sprinkle with confectioners' sugar.
• Store in the refrigerator.