Ingredients
- 1 cup unsalted butter, softened (about 10 minutes at room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon lemon extract or emulsion
- 3 cups all-purpose flour
- 1 cup powdered sugar (for dusting)
- 1 cup lemon curd (for filling)
Instructions
- Cream butter, sugar, and salt together in a stand mixer until light and fluffy.
- Add the eggs, vanilla, almond, and lemon extracts. Mix until combined.
- On low speed, gradually add flour and mix until a dough forms. Do not overmix.
- Roll the dough between two sheets of parchment paper to 1/8 inch thickness. Transfer to a baking sheet and chill for 20 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cut out even numbers of solid cookies and cookies with center cut-outs. Freeze for 3–5 minutes to help them hold their shape.
- Bake for 8–10 minutes, until just set and lightly golden at the edges. Cool completely on wire racks.
- Dust the tops (cut-out cookies) with powdered sugar. Spread lemon curd on the flat side of the whole cookies, then sandwich with the sugar-dusted tops.
- Serve immediately or store as directed.
Notes
- Chilling and freezing the dough helps prevent spreading.
- Use high-quality store-bought lemon curd or homemade for the best flavor.
- For nut-free cookies, omit almond extract or replace it with more vanilla or lemon extract.
- Swap lemon curd for raspberry, apricot, or strawberry jam for variation.
- Add finely ground almonds or hazelnuts for extra richness.
- Cookies can be made ahead and frozen unfilled for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
