Lemon Shortbread Cookies

Shortbread cookies cut like stars and shortbread filled with lemon curd.

Course: Cookies & Squares

Cuisine: American

Prep Time: 30

Cook Time: 18

Total Time: 48

Servings:

Calories: 152kcal

Author: Deanna

These lemon shortbread cookies, filled with tangy lemon curd, are buttery, flaky and melt in your mouth delicious. A classic holiday cookie that is always a favourite.

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Ingredients

1 Cup Salted butter softened, cubed (but not melted)
1/2 Cup Powdered sugar plus extra for dusting
2 tsp Lemon zest
1 3/4 Cup All-purpose flour
1/2 Cup Lemon curd

Instructions

Preheat oven to 350 degrees.
Place butter, flour, powdered sugar and lemon zest in the bowl of a food processor and pulse until it begins to form a ball. If it is really dry and won't come together you can add 2-3 tsp of water until it just begins to form a ball.
Turn dough out onto a floured surface and form it into a ball with your hands.
Lightly dust the top of the ball with flour and then roll it out to about 1/4 inch thick.
Using a 2 inch cookie cutter, cut the dough into cookies. Cut a hole in half of the cookies using the end of a piping tip or a small cookie cutter. Gather scraps and continue rolling and cutting until you have used all the dough.
Place cookies on a parchment lined baking sheet and bake for 18 minutes until bottoms are lightly brown. You can place these very close together as they should not spread.
Remove from the oven to a cooling rack and allow to cool completly before filling.
To fill, add 1-2 teaspoons of lemon curd the the middle of a whole cookie, then place a cut-out cookie on top. Repeat for all cookies.
Lightly dust the tops with powdered sugar and move to an air-tight container for storage.

Notes

Makes 20 Sandwich cookies or 40 plain cookies.
If you do not have a food processor you can place the ingredients in a large bowl and use a hand mixer. Mix until ingredients begin to come together to form a ball.
If the dough is soft or sticky after mixing, or your house is warm, wrap the dough in plastic wrap and chill for 30-40 minutes before rolling. This will help keep it from sticking to the rolling pin and make it easier to manage.

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