# Ingredient List:
→ Cookie Base
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon kosher salt
→ Citrus Curd Filling
07 - 1/2 cup fresh orange juice
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon fresh lime juice
10 - 2 large egg yolks
11 - 1/3 cup granulated sugar
12 - 3 tablespoons unsalted butter, cubed
13 - 1/2 teaspoon finely grated citrus zest
→ Optional Decoration
14 - 1/4 cup powdered sugar, for dusting
# Steps:
01 - In a small saucepan, whisk together orange juice, lemon juice, lime juice, egg yolks, granulated sugar, and citrus zest.
02 - Heat over medium-low, stirring constantly, until thickened and the mixture coats the back of a spoon, approximately 5–7 minutes.
03 - Remove saucepan from heat and whisk in cubed unsalted butter until smooth. Transfer curd to a bowl, cover, and chill until fully set.
04 - In a large bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy. Beat in egg yolk and vanilla extract until smooth. Blend in flour and salt just until dough forms.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper. Roll dough into 1-inch balls and arrange 2 inches apart on the prepared sheets.
06 - Press your thumb or the back of a spoon into the center of each dough ball to create an indentation.
07 - Bake cookies for 10 minutes. Remove baking sheets from oven and reinforce indentations if needed.
08 - Spoon 1/2 teaspoon chilled citrus curd into the center of each cookie.
09 - Return cookies to the oven and bake for an additional 5 minutes, until edges are lightly golden.
10 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
