INGREDIENTS:
2 ¼ cups all-purpose flour
1 teaspoon lemon zest - packed
1 cup salted butter - room temperature
1 teaspoon pure vanilla extract
1 cup powdered sugar
½ cup Lemon Curd
turbinado sugar - for sprinkling
DIRECTIONS:
Place powdered sugar and lemon zest in a mixing bowl and press with a wooden spoon to release lemon oils.
Add softened butter and vanilla, cream together about 3-5 minutes, or until mixture is light and fluffy.
Gradually add flour and mix just until dough comes together.
Scoop out one-inch dough balls and place 2 inches apart on a large baking sheet lined with parchment paper or a silicone liner. Chill any extra dough for the next batch.
Use your thumb, the end of a wooden spoon, or a wine cork to press an indentation into the middle of each cookie. Fill each indent with about ½ to 1 teaspoon chilled lemon curd. If desired, sprinkle each cookie with raw sugar.
Preheat oven to 375°F. Place baking sheet in freezer to chill for 10-15 minutes while the oven preheats.
Bake in preheated oven for 12-14 minutes, or until bottoms of cookies are golden brown. Let cool on pan for 10 minutes, then transfer to a wire rack to cool completely.