Lemon Dimples

If you love lemon, you will love these. Adapted from the original recipe in Womans Day magazine

1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1⁄2 cup confectioners’ sugar, plus extra for dusting
1⁄4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd

• Beat butter and sugars in large bowl with mixer on medium speed until fluffy. 

• Beat in egg, lemon zest and juice, and vanilla. 

• On low speed, beat in baking powder, then flour, until incorporated. 

• Cover; chill dough 1 hour. 

• Place lemon curd into a small ziptop food-storage bag; seal bag.

• Heat oven to 350°F. 

• Line baking sheets with nonstick foil, liners or parchment. 

• Shape tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. 

• With index finger, make a deep indentation in center of each. 

• Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).

• Bake 15 minutes or until cookie edges just begin to lightly brown. 

• Cool completely on baking sheet on wire rack. 

• Dust cookie edges with confectioners’ sugar before serving.