English Lemon-Curd Cookies

Recipe by Rita1652
READY IN: 42mins
YIELD: 16 cookies




  • Dough: Combine flour, salt and baking powder in bowl.
  • Beat butter and sugar in large bowl until creamy.
  • Beat in egg, lemon extract and vanilla until fluffy.
  • Stir in flour mixture and pecans.
  • Divide dough in half; shape into disks.
  • Wrap in plastic wrap.
  • Refrigerate 1 hour.
  • Heat oven to 350 degrees.
  • On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
  • With floured 3-inch fluted round cookie cutter, cut out dough.
  • Place, 1 inch apart, on ungreased baking sheets.
  • With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
  • Reroll centers and trimmings.
  • Repeat with other half of dough.
  • Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
  • Cool on racks.
  • Store at room temperature or freeze.
  • Curd:
  • Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
  • or.
  • Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
  • Place pan in skillet half filled with simmering water over medium-low heat.
  • Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
  • Pour into small bowl; cover surface directly with plastic wrap.
  • Refrigerate to chill, 2 hours.
  • Sprinkle confectioners' sugar on cookies with cut-out centers.
  • Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.