Instructions:

• Grab a cookie sheet and line with parchment paper
• In a large-sized bowl, cream the butter and sugar using a hand mixer on medium
• Then mix in the egg and egg yolk till combine
• Next, add the vanilla extract and continue to cream with hand mixer on medium until mixture becomes light and fluffy
• Now, add the flour and salt in the bowl
• Using the hand mixer, start slow then move to medium until the flour is fully combine
• Roll the cookie dough into 1 inch balls and place on the cookie sheet that was lined with parchment paper
• With your index finger or the back of tbsp measuring spoon, make a small indent in each cookie dough ball
• Make space in the fridge and place the cookie sheet in to chill for 30 minutes
• Preheat oven to 350 degrees at the last 10 minutes
• When times up, place cookies in the oven to bake for 10 minutes
• Clean the hand mixer whisks while the cookies bake, you will need to use them again for the glaze
• Remove the cookies from the oven and if any of the indents filled in, carefully make new indents for the lemon curd
• Now, place a 1/2 tsp to 1 tsp of lemon curd in the indents of each cookie
• Return the cookie sheet back to the oven and bake for another 6 to 8 minutes or until the bottom of the cookie is a light golden brown
• Pull cookies out of the oven and allow the cookies to cool completely
• Sprinkle lemon zest on top (if preferred).
• Enjoy!