Shortbread Cookies With Lemon Curd Filling
Tender, lemon shortbread cookies filled with a tartly sweet lemon curd.
Servings 18 cookies
Calories 132kcal
Equipment
- hand mixer
- baking sheet
- cooling rack
- Parchment Paper
Ingredients
Cookie
- ½ cup unsalted butter
- ⅓ cup granulated sugar
- ½ teaspoon lemon extract
- ¼ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup lemon curd
Lemon Icing
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon milk
- lemon zest (for garnish)
Instructions
- Preheat the oven to 350 degrees fahrenheit and prepare a baking sheet with parchment paper and set aside.
- In a mixing bowl, beat the butter and sugar together until combined.
- Add the vanilla and lemon extracts and beat again.
- Add the flour to the wet ingredients and mix together until a dough forms
- Roll out balls of dough about 1.5 x 1.5 inch round and place on the baking sheet.
- Slightly flatten each cookie with the palm of your hand.
- Use your thumb to press an indentation in each cookie to fill with lemon curd filling.
- Put the lemon curd filling in a piping bag and cut the tip. Fill each hole in the unbaked cookies with lemon curd filling.
- Place in the preheated oven for 10-12 minutes or until the cookies are firm and barely browned.
- While the cookies are in the oven, make the lemon icing by adding the powdered sugar, lemon juice and milk to a bowl and mixing together until smooth. Transfer the icing to a piping bag.
- Remove the cookies from the oven and cool on a wire rack.
- Snip the end of the lemon frosting piping bag and drizzle the glaze over all the cookies.
- For extra lemony flavor, top with lemon zest.
Notes
You can fill the cookies with the lemon curd, either before or after baking.
If you prefer not to use a piping bag, simply fill the cookies with the lemon curd using a small spoon and drizzle the icing on with a fork. You may need to thin the icing a bit with additional milk if too thick for this method.