2-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup unsalted butter at room temperature 3/4 cup granulated sugar 1 egg 1 teaspoon lemon extract 1 teaspoon vanilla 1 cup finely ground pecans


1 cup granulated sugar 1/2 cup lemon juice 2 teaspoons grated lemon rind 6 tablespoons unsalted butter 2 egg yolks Confectioners' sugar

Combine flour, salt and baking soda in bowl. Beat butter and sugar in large bowl until creamy. Beat in egg, lemon extract and vanilla until fluffy. Stir in flour mixture and pecans. Divide dough in half and shape into disks. Wrap in plastic wrap. Refrigerate 1 hour.

 Heat oven to 350. 
 On lightly floured surface with floured rolling pin roll half of dough 1/8 inch thick. With floured 3-inch fluted round cookie cutter cut out dough. Place 1 inch apart on ungreased baking sheets. With floured 1-1/2 inch round cookie cutter cut out centres from half the cookies. Re roll centres and trimmings. Repeat with other half of dough. Bake 15 minutes. Cool on racks. 
 Combine sugar, lemon juice, rind and butter in saucepan. Place pan in skillet half filled with simmering water over medium-low heat. Whisk in yolks and cook, stirring constantly until thickened enough to coat spoon, about 15 minutes. Do not boil. Pour into small bowl. Cover surface directly with plastic wrap. Refrigerate to chill for 2 hours. 
 Sprinkle confectioners' sugar on cookies with cut-out centres. Spread 1 tablespoon curd over each cookie without cut-out centre and top with sugared cookie pressing lightly to form sandwich.

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