Instructions

• Make the dough: In a medium bowl, whisk together the flour, cornstarch, and salt until combined. Set aside.
• In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and ¾ cup granulated sugar together on medium-high speed until creamed, about 3 minutes.
• Add the lemon zest, lemon juice, egg, and vanilla bean paste and beat on high speed until combined, about 1 minute.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very creamy. Cover and refrigerate for at least 3 hours, and up to 3 days.
• Line large baking sheets with parchment paper. Make room in the refrigerator for baking sheets, so the shape cookies can chill as the oven preheats.
• Shape & coat the dough: Place granulated sugar in a small bowl. Scoop cold dough (about 1 Tablespoon of dough each) and roll into balls. Roll each dough ball in granulated sugar.
• Fill the cookies: Use your thumb to make an indentation in the center of each cookie dough ball. Fill each with ½ teaspoon of lemon curd.
• Preheat oven to 350°F (177°C). Place baking sheets with unbaked cookies in the refrigerator while the oven preheats.
• Once oven preheats, bake shaped cookies for 12–13 minutes, or until edges appear set and are very lightly beginning to brown.
• Make the icing: In a small bowl, whisk together confectioners’ sugar and lemon juice. Drizzle over cooled cookies.
• Cookies stay fresh covered at room temperature for up to 1 week.