Excellent cookie and quite easy to make. On first batch I used a purchased lemon curd but felt it was too thin and oozed over the sides of the cookie. For the next batch I made a curd from scratch and the end result was wonderful. For third batch of cookies I used sanding sugar but felt the delicacy of the cookie was not a match with the sugar. I chose this cookie for my cookie exchange this year. Each batch yielded 2 1/2 dozen.
5 star recipe!!! so many compliments and they taste great!!!!
I prefer sanding sugar for these cookies as, like the previous commenter said, the powdered sugar dissolves either in the oven or over time. If you plan on eating these over a few days I recommend sanding sugar.
Also, I've made these cookies three times and this recipe makes 3 and a half dozen cookies if you use a 1 Tablespoon ice-cream scoop. You'll still have enough jelly at 1/3 cup to do 42 cookies.
Cookie is tender, not a strong citrus taste. However, when you pop the cookie back in the oven to set the jam, the powdered sugar disappears! So roll in granulated sugar at the freezer stage and skip the powdered sugar.