Remember those Lemon Curd Filled Butter Cookies I made for Thanksgiving?
Well, how about I share the recipe with you!? Hey, I need something to keep me occupied while I’m laying on the couch here. :-/
It wasn’t exactly my easiest baking venture…but I was determined!
First, start off by making a basic butter cookie (see recipe below). After the dough is chilled for at least an hour, roll and cut out your dough into whatever shapes you’d like. Allow them to cool completely before filling.
Luckily for me, my filling was already taken care of, thanks to the lovely Cynthia! She had given me a jar of her lemon curd when we last met up for our Trader Joe’s adventure and I’ve been waiting for a good opportunity to use it ever since.
This stuff is tasty!!
To fill your cookies, you could easily snip the tip off of a sandwich bag, or use a pastry bag, to make it easier on yourself. I couldn’t locate either of those in my mess of a kitchen, so I went with the old spoon method.
My cookies were tiny, so I only used about 1/2 tsp of filling for each. I probably could have used less though, since some of them got a little messy.
Just before serving, give them a pretty dusting of powdered sugar so they’re nice and pretty.
Lemon Curd Filled Butter Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- Lemon Curd <—This is the recipe from Cynthia’s guest post on her lemon curd!
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into two balls and flatten into disks, about 1/2 inch thick. Wrap with plastic wrap and refrigerate at least one hour.
**Note: If making your own lemon curd, do this now, while the dough is chilling.**
Preheat oven to 350 degrees. Roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a rolling pin. Cut out as many cookies as possible with cutter.
Bake cookies until edges are golden, 8 to 10 minutes. Transfer to a rack to cool completely.
Transfer lemon curd to pastry bag or sandwich bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich.
Just before serving, sift some confectioners sugar over tops of filled cookies. ENJOY!