DAISY LEMON COOKIES

Directions

Lemon Curd (make ahead of time): 

1. Zest and juice lemons. Combine sugar and zest in a pot, rubbing them together until fragrant. 

2. Add eggs, egg yolks, and lemon juice. Whisk until smooth. 

3. Cook over low-medium heat, stirring constantly, until thickened. 

4. Remove from heat, add butter and a splash of Vainilla Molina, stir until smooth. Strain into a container and cover with plastic wrap directly on curd to prevent skin. Chill overnight.  

5. Before using, whisk curd again to smooth it out.  

6. Store in an airtight container in fridge for up to a week. Since it's homemade, it's best enjoyed sooner rather than later. 

Sugar Cookies: 

1. Cream together butter, powdered sugar and salt. Stir in Vainilla Molina, egg and flour until fully combined. 

2. Wrap dough in plastic and chill for at least an hour. 

3. Preheat oven 338 °F. Roll dough on a floured surface and cut out shapes (refrigerate dough for 20 minutes if too soft). 

4. Place cookies on a parchment-lined baking sheet. Bake for 15 minutes, or until bottoms are golden. Cool completely. 

Assemble: 

1. Dust cookies with powdered sugar. Spread lemon curd on whole cookies and top with powdered sugar-dusted cookies to form sandwiches. 

2. Enjoy your delicious flower-shaped lemon cookies!