Ingredients

• 1/2 lb butter
• 1/2 cup confectioners' sugar
• 2 cups flour
• 1 egg, beaten
• 3/4 cup granulated sugar
• 1 1/2 tablespoons butter
• 3 tablespoons lemon juice
• 1 lemon, rind of, grated

Instructions

1. Make Cookie: Combine the 1/2 pound butter and confectioner's sugar in a mixer bowl. Beat together for 30 seconds.

2. Add flour and mix well.

3. Using 1 1/2 - 2 teaspoons dough per cookie, roll into balls and place an inch or 2 apart on a greased or parchment lined baking sheet.

4. Using a glass coated with cooking spray or your hand (I just use my fingers), lightly flatten the balls into a circle. Using your thumb or the back of a 1/4 teaspoon measuring spoon, create a dent in the center of each cookie.

5. Bake in preheated 350 oven 10-12 minutes. Remove to rack and cool.

6. Make lemon Curd: In a small non-reactive saucepan, combine the egg, granulated sugar, 1 1/2 T. butter, lemon juice and lemon rind. Cook over medium-low heat, stirring constantly until thick and bubbly. Or, use a double boiler. Let cool 5 minutes. Spoon @ 1/2 t. curd into dent of each cookie. Sprinkle with confectioners sugar if desired.