Hazelnut-Lemon Curd Kisses

From Cook's Country.

Why This Recipe Works

Tasters preferred homemade lemon curd for our Hazelnut-Lemon Curd Kisses; however, the jarred variety worked just as well. When it came time to add the filling, the underside of a round teaspoon worked perfectly to create the small indentations for the filling. Toasting the hazelnuts provided a strong, nutty flavor Hazelnut-Lemon Curd Kisses.

Notes

Makes 2 Dozen Cookies

Use your own lemon curd or buy it.

Ingredients

• 1 cup all-purpose flour
• ¾ cup hazelnuts, toasted
• pinch salt
• 8 tablespoons (1 stick) unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• ¾ teaspoon vanilla extract
• ¼ cup lemon curd
• ¼ cup confectioners' sugar (optional)

Instructions

1. Adjust oven racks to upper and lower middle positions.
2. Pre-heat oven to 350°.
3. Line two baking sheets with parchment paper.
4. Process flour, hazelnuts and salt in food processor until finely ground.
5. Combine butter and granulated sugar in a large bowl.
6. Mix on medium-high speed until light and fluffy, about 2 minutes.
7. Add egg and vanilla to sugar mixture and beat until incorporated.
8. Reduce speed to low and add flour mixture.
9. Mix until just combined.
10. Roll 1-inch balls.
11. Place rolled dough 2 inches apart on prepared baking sheet.
12. Grease back of a measuring teaspoon.
13. Make indentations in the center of each ball with the greased spoon.
14. Bake until just set, about 10 minutes.
15. Remove cookie sheet from oven.
16. Reinforce existing indentation with the teaspoon.
17. Fill each indent with ½ teaspoon of lemon curd.
18. Bake an additional 8 to 10 minutes, until cookies are just beginning to brown on edges.
19. Cool 5 minutes on baking sheets.
20. Transfer to wire rack to cool completely.
21. Dust with confectioner’s sugar if desired.
22. Store at room temperature (up to 2 days).