Shortbread Cookies With Lemon Curd Filling -

row of lemon filled shortbread cookie with slices of lemon

Shortbread Cookies With Lemon Curd Filling

Tender, lemon shortbread cookies filled with a tartly sweet lemon curd.

Course Cookies, Dessert

Cuisine American

Keyword lemon,shortbread,cookies,lemon curd

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 132kcal

Equipment

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.

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