Lemon Curd Cookies

Ingredients

• 1 cup butter softened
• 0.8 cup sugar 
• 1 large eggs 
• 1 teaspoon lemon extract 
• 1 teaspoon vanilla extract 
• 2.5 cups flour all-purpose
• 0.5 teaspoon baking soda 
• 0.5 teaspoon salt 
• 1 cup pecans toasted
• 1.5 cups sugar 
• 2 tablespoons cornstarch 
• 0.1 teaspoon salt 
• 0.5 cup juice of lemon 
• 4 large egg yolk lightly beaten
• 6 tablespoons butter cubed
• 2 teaspoons lemon zest grated
• 1 serving powdered sugar 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• plastic wrap
• cookie cutter

Directions

1. Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours.
2. Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness.
3. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies.
4. Place solid and window cookies 1 in. apart on ungreased baking sheets.
5. Bake until lightly browned, 10-12 minutes.
6. Remove to wire racks to cool.
7. For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer.
8. Remove from heat; stir in butter and lemon peel.
9. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick).
10. Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly.
11. Sprinkle with confectioners' sugar. Refrigerate.