Lemon Curd Shortbread Cookies

The fridge can be an ugly maze of sticky, ugly, old jars of food.

Things get lost in there!  Leftovers get shoved to the back and condiments spill on the shelves.  Cleaning it is one of the worst punishments that can be handed out.

But sometimes it holds happy surprises.  Sometimes, a jar will be sitting, a gem in a puddle of goo.  A jar shining with possibility.  Despite the weeks of sitting neglected, it remains pure and zesty. Our half jar of lemon curd had been sitting in the refrigerator for, well, too long.  I needed a good recipe for it and this is the one.

Spread some lemon curd on there, plop another cookie on top and enjoy!

  

Buttery, crumbly and the kick of lemon is amazing. Nathan ate it without the lemon curd and said the lemon flavor was loud and clear, but not too loud.  I thought that was pretty funny way of putting it.  For me personally, slather on that lemon curd!  The cookies are not very tangy on their own and the rest of my family said they needed the lemon curd.  In fact, that is all Elizabeth wanted.  But each to their own.  The cookies are sweet with a little tang and then lemon curd smothered? Please!

And this is SO easy. Seven ingredients, that's it! 

It was supposed to be more of a sugar cookie/shortbread hybrid, but I forgot the baking powder. It turned out perfectly thick and a little crumbly.  Another happy surprise!

I used a mini muffin pan, but I did make some on a cookie sheet to see what would happen. The cookies do not spread out, but the edges are not as perfectly round as when baked in the muffin pan. Also, I used a half coconut oil, half butter mixtures the first time, but using all butter works just as well.

  

Lemon Curd Shortbread Cookies
Recipe Source: The Sweet {Tooth} Life
Yield: 12-14 cookies

2/3 cup butter
1/2 cup sugar
2 tsp. lemon juice
1 tbsp. milk
1-1/2 cup flour
1/2 tsp. salt

Lemon curd

Preheat oven to 350.  Grease mini muffin pan and set aside.
Beat butter and sugar until creamy.  Add lemon juice and milk.  Stir in flour and salt.  Mixture will be crumbly.  Press teaspoons of dough into prepared pan.  Bake for 9-11 minutes. 

Let cool for a couple minutes before popping out of pan.  Spread desired amount of lemon curd between two cookies.

Store in sealed container.  Refrigeration is optional.

I like layered cookies.  These Brown Sugar Cookies have Snickerdoodle Cookie flavored frosting spread between them.  Treat yourself to this fall cookie in season and out!

And I like lemon!  These Blueberry Lemon Cottage Cheese Muffins are moist from the cottage cheese and bursting with blueberries and lemon.  Perfect for snack, brunch, or dessert!

Linked up with Make Ahead Meals For Busy Moms, Jam Hands, nap-time creations, Chef-In-Training and A Pinch of Joy.