loved that the cookies were more than just a holder of the sweet filling. They weren’t hard as a rock or dry. They were nice, tender and a little flaky.
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
2 large egg yolks
1 Tbsp grated lemon zest
1 Tbsp fresh lemon juice
½ tsp kosher salt
2½ cup all-purpose flour
1 cup Lemon Curd, or store-bought
Instructions
Heat oven to 350 degrees.
Line two half-sheet-pan baking sheets with parchment or nonstick liners.
Beat butter and sugar in a large bowl with mixer until well blended.
Beat in yolks, lemon zest, lemon juice, and salt.
Beat in flour just until moist clumps form. Gather dough together in bowl to bind.
Shape scant tablespoons of dough into 1-inch balls.
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