This is an easy cookie - you cut out the centre of the top cookie, if desired. Lemon is always a favourite because its tart taste contrasts with other sweeter offerings. You can buy lemon curd (I usually thin it down with a little whipped cream) or you can make your own.
- ¼ recipe sugar cookie dough
- 2 teaspoons grated lemon rind
- 1/3 cup lemon curd
Gently work lemon rind into cookie dough until just combined.
Roll out dough on a lightly floured surface to a thickness of about 1/8 inch.
Use a 2-inch round cookie cutter to cut out. Gather dough scraps together and re-roll as needed until dough is used up. Place rounds of dough 1 inch apart on parchment-lined baking sheets and chill for 20 minutes or until firm.
Preheat oven to 350 F.
Bake cookies, one baking sheet at a time, for 10 to 12 minutes or until golden at edges. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a rack to cool fully. On the day you plan to serve them, spread half the cookies with about 1 teaspoon lemon curd each and top with other cookies to make a sandwich. Makes about 16 sandwich cookies.