Stuffed Lemon Cookies (Print version)

Soft lemon sugar cookies wrapped around a tangy lemon curd center, rolled in sugar, and baked until tender at the edges.

# Ingredients:

For the lemon curd filling

01 - 1/3 cup (65 g) granulated sugar
02 - 1 teaspoon cornstarch
03 - 1 large egg
04 - 1/4 cup (60 ml) fresh lemon juice
05 - 1 teaspoon finely grated lemon zest
06 - 2 tablespoons (28 g) unsalted butter, cut into pieces

For the lemon cookie dough

07 - 1/2 cup (113 g) unsalted butter, softened
08 - 3/4 cup (150 g) granulated sugar
09 - 1 tablespoon finely grated lemon zest
10 - 1 teaspoon vanilla extract
11 - 1 large egg
12 - 1 3/4 cups (220 g) all-purpose flour
13 - 1/2 teaspoon baking soda
14 - 1/4 teaspoon fine salt
15 - 1/4 cup (50 g) granulated sugar, for rolling

# Instructions:

01 - Whisk sugar and cornstarch in a small heatproof bowl. Whisk in the egg, lemon juice, and lemon zest. Set over a pan of gently simmering water and cook, whisking often, until thickened, 7-9 minutes. Remove from heat and whisk in the butter.
02 - Press plastic wrap directly on the curd and chill until cold. Scoop 12 small mounds onto a parchment-lined plate and freeze until firm, at least 1 hour.
03 - Beat the softened butter, sugar, lemon zest, and vanilla until creamy. Beat in the egg. Add flour, baking soda, and salt, then mix just until a soft dough forms.
04 - Cover and refrigerate the dough for 25-30 minutes, or until it is firm enough to handle without sticking heavily to your hands.
05 - Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Divide the dough into 12 portions. Flatten one portion, place a frozen curd mound in the center, and wrap the dough around it completely. Roll smooth and repeat.
06 - Roll each stuffed dough ball in granulated sugar. Place 2 inches apart on the baking sheets and bake for 10-12 minutes, until puffed and just set at the edges.
07 - Let the cookies cool on the baking sheet for 10 minutes, then move them to a rack. Cool at least 20 minutes more so the lemon center can settle.

# Good to know:

01 - The lemon curd filling must be frozen solid before stuffing.
02 - Inactive chilling and freezing time is about 1 hour 30 minutes.
03 - Best served cooled, not hot from the oven.

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