Ingredients:
1 1⁄2 sticks unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1/4 cup sugar
1 large egg
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups flour
1 cup, scant, prepared lemon curd
DIRECTIONS:
1. 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 and chill dough 1 hour. Place lemon curd into a small zip top food storage bag. Seal bag.
2. Preheat oven to 350°F. You will need baking sheets lined with
non stick foil, liners or parchment paper.
Shape scant tablespoonsful of dough into balls; place 2 inches apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of zip top bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
3. Bake 15 minutes or until cookie edges just begin to lightly brown.
Cool completely on baking sheets or wire racks. Dust cookie edges with powdered sugar before serving.
Yield: 40 cookies Serving Size: 1 cookie
Weight Watcher Points Plus+= 1 Point per serving
Nutrition Information
Calories 93
Fat 4 g
Cholesterol 20 mg
Sodium 20 mg
Carbs 13 g
Fiber 0
Protein 1 g
1/2 cup powdered sugar, plus extra for dusting
1/4 cup sugar
1 large egg
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups flour
1 cup, scant, prepared lemon curd
DIRECTIONS:
1. 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 and chill dough 1 hour. Place lemon curd into a small zip top food storage bag. Seal bag.
2. Preheat oven to 350°F. You will need baking sheets lined with
non stick foil, liners or parchment paper.
Shape scant tablespoonsful of dough into balls; place 2 inches apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of zip top bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
3. Bake 15 minutes or until cookie edges just begin to lightly brown.
Cool completely on baking sheets or wire racks. Dust cookie edges with powdered sugar before serving.
Yield: 40 cookies Serving Size: 1 cookie
Weight Watcher Points Plus+= 1 Point per serving
Nutrition Information
Calories 93
Fat 4 g
Cholesterol 20 mg
Sodium 20 mg
Carbs 13 g
Fiber 0
Protein 1 g
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