Ingredients:
- ½ cup unsalted butter (softened)
- ¼ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1¼ cups all-purpose flour
- 1/8 teaspoon salt
- ¼ cup lemon curd
- ½ cup white chocolate chips
- ½ tablespoon canola oil
Directions
In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed for 3 minutes. Beat in the vanilla and egg yolk.
In a separate bowl, combine the flour and salt. Stir with a whisk. Gradually stir the flour into the butter and mix just until blended. Shape the dough into a ball, cover, and chill for at least 1 hour.
Preheat the oven to 350º F.
Shape the dough into 1 tablespoon size balls and place them 2 inches apart on a parchment-lined baking sheet. Using your thumb or the back of a teaspoon, press a light indention in the center of each ball. Take care not to press too far down. If the edges crack while making the indention, simply pinch them back together to smooth them out. Otherwise, cracks are okay. Fill the indents with ¼ teaspoon lemon curd.
Bake for 10-12 minutes or until the bottom edges are lightly browned.
Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Meanwhile, combine the white chocolate and canola oil in a microwave safe bowl. Heat on high for 30 seconds. Stir until melted. If additional heating is needed, do it in 10-second intervals. Stir well after each interval until the chocolate has melted completely.
Drizzle over cooled cookies.