Lemon Curd Cookies

• 1 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup ground pecans, toasted
• 1-1/2 cups sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/2 cup lemon juice
• 4 large egg yolks, lightly beaten
• 6 tablespoons butter, cubed
• 2 teaspoons grated lemon zest
• Confectioners' sugar

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 350u0b0. On a floured surface, roll each portion to 1/8-in. thickness. 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. Place solid and window cookies 1 in. apart on ungreased
3. . Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.
4. 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 160u0b0 and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick).
5. Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.

butter, sugar, egg, lemon, vanilla, flour, baking soda, salt, ground pecans, sugar, cornstarch, salt, lemon juice, egg yolks, butter, lemon zest, confectioners

Taken from www.tasteofhome.com/recipes/lemon-curd-cookies/ (may not work)