Citrus Cookies

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Citrus Cookies

Yield 24 cookies

Buttery, tangy, and oh-so-easy to make, these cute cookies will make a welcome addition to any holiday dessert platter.

Ingredients

For the lemon curd:

  • ⅓ cup (3 oz.) fresh lemon juice
  • 1 Tablespoon lemon zest
  • ½ stick butter, room temperature
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • ½ cup (4 oz.) sugar
  • 1 teaspoon cornstarch

For the cookies:

  • 8 Tablespoons (1 stick) butter, softened
  • ⅓ cup (66g) sugar
  • 1 large egg
  • 1 ½  teaspoon lemon extract
  • 1 ¾ cups (220g) all-purpose flour
  • Zest and juice (about 1 ½ Tablespoons juice) of one lemon
  • ½ teaspoon fine sea salt
  • ½ cup lemon curd 
  • ½ cup powdered sugar for rolling

Instructions

For the lemon curd:

Stir juice, zest, and butter in a small saucepan over medium heat until butter melts. Do not allow the mixture to get too hot or the eggs will curdle. Whisk in the eggs, yolks, sugar, and cornstarch. Continue to whisk over medium heat until thickened. Strain and cool before using.

For the cookies:

Preheat oven to 350°. Place the oven racks in the middle position. Line two rimmed baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and lemon extract, beating until incorporated. Add the lemon zest and juice to the mix.

Reduce the mixer speed to low, then gradually add the salt and flour. Mix until just combined, taking care not to overmix.

Using a 1 Tablespoon scoop, portion the dough in balls and roll in powdered sugar. Place them 2 inches apart on the prepared baking sheets. With your thumb, press a small divot into the center of each dough ball.

Bake the cookies for about 10 minutes, until they are just starting to set. Remove the pans from the oven and gently press down the center of each cookie again using the back of an oiled ½ teaspoon to reinforce the divot. Fill each with ½ teaspoon of the lemon curd.

Return the cookies to the oven and bake for an additional 5 minutes, until the edges are just beginning to lightly brown.

Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.