# Components:
→ Sugar Cookies
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon pure vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Passionfruit Curd
08 - 1/2 cup passionfruit pulp, seeds strained (fresh or thawed frozen)
09 - 1/2 cup granulated sugar
10 - 2 large eggs
11 - 1/4 cup unsalted butter, cubed
12 - 1 teaspoon lemon juice
13 - Pinch of salt
# Directions:
01 - In a saucepan, whisk together passionfruit pulp, sugar, eggs, lemon juice, and salt. Place over medium-low heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon (approximately 6 to 8 minutes). Remove from heat and whisk in cubed butter until smooth. Strain into a bowl, cover with plastic wrap touching the surface, and refrigerate until set (minimum 1 hour).
02 - In a large bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla extract until fully incorporated.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
04 - Divide dough in half and flatten each portion into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
05 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
06 - On a lightly floured surface, roll dough to 1/4 inch thickness. Cut out rounds approximately 2 inches in diameter and place on prepared baking sheets.
07 - Bake for 10 to 12 minutes or until edges are just golden. Cool completely on wire racks before assembly.
08 - Pair up cookies of similar size. Pipe or spoon approximately 1 teaspoon of chilled passionfruit curd onto the flat side of one cookie. Sandwich with a second cookie, pressing gently. Repeat with remaining cookies.
09 - Store assembled cookies in an airtight container in the refrigerator until ready to serve. Allow cookies to sit for 30 minutes before serving for optimal texture.
