Delicate and buttery shortbread cookies filled with lemon curd. What could be better? These cookies are sure to be a hit at any holiday party.
3 dozen cookies
1 cup salted butter, softened
½ cup powdered sugar, sifted
2 teaspoons vanilla extract
2 cups flour, sifted
¼ teaspoon salt
1 cup filling (lemon curd, chocolate hazelnut spread, or any favorite jam)
In a large bowl cream together butter and sifted powdered sugar with an electric mixer. Mix in the vanilla. Blend in the flour and salt. Mix until thoroughly combined.
Lay out a long section of plastic wrap and form dough into a long snake shape, about 1 inch in diameter. Wrap the plastic around the dough and chill in the refrigerator for 30 minutes.
Preheat oven to 325.
Cut the dough into ½ inch chunks, roll into balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Bake cookies until partially set, about 15 minutes.
Remove cookies from oven and immediately fill indentations with filling of your choice (we used lemon curd). Return to oven and bake 5 minutes longer to set the filling.
Cool cookies on wire rack and lightly dust with confectioners' sugar before serving.
Store cookies in airtight containers for up to 1 week. For longer storage, pop them in a zip top bag and place in the freezer. They will keep for 6 months.
You can fill these cookies with almost any spread or preserve. Lemon curd is a bright and tangy contrast to the buttery cookie base. Another favorite we like is chocolate hazelnut spread. Feel free to experiment with your favorite spreads and jams.