LEMON PIE COOKIES
Steps:
- Lemon Curd: Stir together sugar and cornstarch in a medium saucepan. Stir in zest, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. (It will be quick.) Whisk half the lemon mixture into the beaten egg yolks, then add entire mixture back to the saucepan. Cook and stir until it comes to a gentle boil, then cook and stir for 2 minutes more. Remove from heat and stir in butter until it melts. Transfer to a bowl and cover the top with plastic wrap. Chill for at least 1 hour. (Will last for 2 weeks in refrigerator.)
- Cookies: Pulse flour and butter in a food processor until crumbly. Add sour cream and ¼ teaspoon vanilla and pulse until the mixture comes together in a ball. Place dough ball on a sheet of waxed paper and cover with a second sheet of waxed paper. Roll to ¼" thick. Chill at least 30 minutes.
- Removed rolled out crust from refrigerator. Spread lemon curd in an even layer and roll up crust. Wrap with plastic wrap and chill until firm, at least 2 hours or overnight.
- Once the roll is chilled, preheat oven to 350°. Line a cookie sheet with parchment paper. Slice roll in ½" thick slices and bake for about 12-15 minutes. Let cool.
- Make the glaze by stirring powdered sugar and remaining ¼ teaspoon vanilla. Dip tops of cookies in glaze, or you can pour glaze over cookies. Let set before stacking.
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