1 1/2 stick(s) (3⁄4 cup) unsalted butter, softened
1/2 cup(s) confectioners’ sugar, plus extra for dusting
1/4 cup(s) granulated sugar
1 large egg
1 teaspoon(s) grated lemon zest
1 tablespoon(s) lemon juice
1 teaspoon(s) vanilla extract
1 teaspoon(s) baking powder
2 cup(s) all-purpose flour
1 can(s) cup prepared lemon curd
Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.
Heat oven to 350°F. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving.