Difficulty: Easy - for beginners
Serves: 2 dozen
Dietary guidance: v d
Use your own lemon curd or buy it; our favorite brand of jarred curd is Wilkin & Sons.
1 cup all-purpose flour
3/4 cup hazelnuts , toasted
8 tablespoons (1 stick) unsalted butter , softened
1/3 cup granulated sugar
1 large egg yolk
3/4 teaspoon vanilla extract
1/4 cup lemon curd (see note)
1/4 cup confectioners' sugar
1. MAKE DOUGH Adjust oven racks to upper- and low-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process flour , hazelnuts, and salt in food processor until finely ground. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add egg yolk and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, ad mix until just combined.
2. SHAPE COOKIES Roll 1 tablespoon dough into 1-inch ball and place balls 2 inches apart on prepared baking sheets. Using greased teaspoon measure, make indentation in center of each ball. Bake until just set, about 10 minutes.
3. FILL COOKIES Remove cookies from oven and gently reinforce existing indentation with teaspoon measure. Fill each dimple with 1/2 teaspoon lemon curd. Bake, rotating and switching sheets, until cookies are just beginning to brown around edges, 8 to 10 minutes. Cool 5 minutes on baking sheets, then transfer to wire rack to cool completely. Dust with confectioners' sugar. (Cookies can be stored in airtight container at room temperature for 2 days.)