# Components:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon kosher salt
→ Citrus Curd Filling
07 - 1/2 cup fresh orange juice
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon fresh lime juice
10 - 2 large egg yolks
11 - 1/3 cup granulated sugar
12 - 3 tablespoons unsalted butter, cubed
13 - 1/2 teaspoon finely grated citrus zest
→ Decoration
14 - 1/4 cup powdered sugar, for dusting (optional)
# Directions:
01 - Whisk together orange juice, lemon juice, lime juice, egg yolks, granulated sugar, and citrus zest in a small saucepan. Place over medium-low heat, stir constantly, and cook until thickened and mixture coats the back of a spoon, about 5 to 7 minutes.
02 - Remove saucepan from heat and whisk in cubed butter until smooth and fully incorporated. Transfer curd to a bowl, cover, and refrigerate until set.
03 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy. Add egg yolk and vanilla extract; blend until smooth.
04 - Mix in all-purpose flour and kosher salt just until a soft dough forms. Avoid overmixing.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper. Shape dough into 1-inch balls and arrange 2 inches apart on prepared sheets. Press thumb or back of a spoon into each ball to make a deep indentation.
06 - Bake cookies for 10 minutes. Remove baking sheets from oven and gently reinforce indentations if needed.
07 - Spoon 1/2 teaspoon citrus curd into each center. Return cookies to the oven and bake for an additional 5 minutes, until edges are just lightly golden.
08 - Transfer baking sheets to a wire rack; allow cookies to cool for 5 minutes before moving them onto the rack to cool completely. Dust with powdered sugar before serving, if desired.
