• In a mixing bowl or using a stand mixer cream butter and ½ cup sugar. Creaming butter and sugar should take 3-4 minutes.  Make sure to scrape the sides of the bowl down multiple times.
• Add egg yolk and Almond Extract and cream for an additional 1-2 minutes
• Gradually add flour and a pinch of salt. Mixture will be a thick cookie dough. 
• Cover dough with plastic wrap and chill in refrigerator for 30 minutes.

Make infused Sugar with Lemon

• Combine ¼ Cup Sugar with 1 teaspoon lemon zest and mix together.

Baking

• preheat oven to 350 degrees. Take the time to grease a cookie sheet with baking spray or use a parchment paper liner
• Using a small cookie scoop 1 inch in diameter. Scoop cookie dough balls and roll into lemon infused sugar.
• Place cookie dough 2 inches apart on baking sheet. 
• Using the back of a measuring teaspoon, press gently into each cookie leaving a well impression.
• Bake for 7-9 minutes. Edges will be set but will NOT be golden in color.
• Using a measuring teaspoon gently press in center of each cooking creating a well for lemon curd. Allow cookies to cool on pan for 1-2 minutes before moving to cooling rack to cool completely.
• Carefully spoon or use a piping bag with the corner snipped and place about 1 teaspoon of Lemon Curd on each cookie.
• Dust lightly with powdered sugar.

Lemon Curd

• Combine Egg Yolks with Sugar in a double boiler. Whisk ingredients together
• Heat over a medium/low heat continually whisking ingredients so eggs do not scramble
• Add fresh lemon juice and lemon zest and continue whisking.
• Slowly bring temperature to just barely a boil. The edges will begin to bubble. This can take 10-15 minutes. Adjust heat as needed.
• Remove from heat and add cold butter. Whisk until fully melted and combined
• Pour Lemon Curd into a container placing plastic wrap on top and allowing to cool.