Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 1/4 cup turbinado sugar (for topping)
Instructions
- Cream the softened butter with granulated sugar until pale and airy, about 3-4 minutes, then add the eggs one at a time and stir in vanilla.
- Whisk flour, baking powder, and salt, then fold gently into the butter mixture until a soft dough forms; avoid overmixing.
- Shape the dough into a log or disc, wrap tightly, and chill for at least one hour.
- Slice the chilled dough into rounds and press each slightly to create a shallow well for the curd.
- Spoon or pipe a small dollop of lemon curd into each well.
- Bake at 350°F (175°C) until edges are pale gold, about 10-12 minutes.
- Sprinkle turbinado sugar over the curd and caramelize with a kitchen torch or briefly broil.
- Cool slightly and serve warm or at room temperature.
Notes
For a plant-based version, replace butter with coconut oil and ensure to use a vegan-friendly sugar replacement.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 10g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg