Lemon Curd Cookies

My lemon curd cookies are rich, buttery shortbread cookies with a zesty addition of lemon curd in the center.

Course Sweet Treat

Cuisine International

Total Time 25

Servings

Calories 129kcal

225 g plain flour (all-purpose flour)
45 g corn flour (corn starch)
pinch of fine salt
200 g unsalted butter room temperature
85 g icing sugar (confectioners sugar/powdered sugar) plus extra for dusting (optional)
¾ teaspoon vanilla extract
⅓ cup lemon curd

Preheat oven to 180c.
Line a baking tray with parchment/baking paper and set aside.
In a bowl whisk together plain flour, corn flour and salt then set aside.
225 g plain flour (all-purpose flour), 45 g corn flour (corn starch), pinch of fine salt
Place butter and icing sugar into a large bowl, and using a hand held mixer (or stand mixer with a paddle attachment) cream together until the mixture is pale yellow and creamy.
200 g unsalted butter, 85 g icing sugar (confectioners sugar/powdered sugar)
Mix in vanilla extract.
¾ teaspoon vanilla extract
Add the reserved flour to the butter mixture a third at a time, beating each time until just incorporated.
Scrape in any unmixed flour from the sides of the bowl with a spatula.
Using a tablespoon measure as a guide, roll cookie dough into balls and place on the prepared baking tray.
Use your knuckle (or something less fun like a measuring spoon maybe) to press down slowly on the cookie dough balls to flatten slightly and make an indent.
Fill each indent with lemon curd, then place in the oven to bake.
⅓ cup lemon curd
Bake for 9 - 10 minutes, or until they just start to go brown around the edges.
Allow to cool for 10 minutes to firm up, then remove to a wire rack to finish cooling.
Dust with a little extra icing sugar if you wish.

Pressing on the balls slowly will mean that the dough won't crack as much - you will still have some cracks though.
The smoother your balls are to start the fewer cracks you will have.
If you aren't happy with the way one looks, just pick it up and re-roll it into a ball to start again.
You shouldn't need to flour your hands to roll the balls, the dough shouldn't stick due to the amount of butter.
If your hands are warming the cookie dough up too much, placing the palm of your hand on a bag of frozen peas or corn a few times as you roll will keep them cooler. Just wipe off any moisture before you start rolling.
If your knuckle is getting a bit stuck in the indents, just give it a little twist as you lift it out.

*Please note that nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*

Calories: 129kcal