Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup lemon curd (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add flour and salt, stirring until a soft dough forms.
- Roll dough into 1-inch balls and place on baking sheet, 2 inches apart.
- Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
- Fill each indentation with a small spoonful of lemon curd.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill dough for 30 minutes before baking to help cookies hold their shape.
- Try different curds (lime, orange) or jams for variations.
- Roll dough in nuts before baking for extra crunch.
- Cookies store up to 3 days at room temperature or 1 week in the refrigerator.
- Warm cookies in oven at 300°F (150°C) for 5 minutes to refresh.
- Both dough and baked cookies can be frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
