Total Time: 30 minutes; 20 mins active | Servings: 18

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup lemon curd, jarred

Preparation

• Preheat the oven to 375 F. Line two baking sheets with parchment and reserve.
• In a stand mixer with the batter paddle, or a large bowl with an electric mixer, cream the butter. When fluffy, add the powdered sugar and beat until well-mixed and light, scraping down as needed. Beat in vanilla.
• In a cup, stir the flour and salt. Add to the butter mixture and mix until a dough is formed.
• Scoop 2 teaspoon-sized portions of dough and roll between your palms to form balls. Place on the sheet pans with 2 inches of space between them. Flatten each ball slightly with your palm.
• Bake for 12 minutes or until lightly golden around the edges.
• Take out and use the screw top from a bottle of olive oil or your thumb to press an indentation in each one. Transfer to a rack.
• Measure ½ teaspoon portions of lemon curd and place in the indentations of the warm cookies; swirl to fill the round.

Nutritional Information

90 calories, 6 g. fat, 25 mg. cholesterol, 35 mg. sodium, 9 g. carbohydrate, 0 g. fiber, 0 g. protein