Can’t believe Spring is already on its way ! The weather is warmer, Cherry Blossom trees are blooming….and my hay fever is back ! Even though my nose is a little itchy and stuffy, I can still smell these delicious cookies. They are loaded with lemon flavour ! I added some shredded coconut around the cookies for extra crunchiness. You can omit it, or use almonds or hazelnuts if you are not a coconut fan.

Total time: 90 minutes

For the lemon curd

Makes about 1/2 cup

• 2 egg yolks
• 6 tablespoons granulated sugar
• 3 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons water
• 50 gram unsalted butter, chilled and cut into small pieces

1. Whisk together egg yolks, sugar, lemon juice, water and zest
2. Heat mixture in non-stick pot over low heat, stirring constantly until thickened (mixture should coat back of spoon)
3. Turn heat off, mix in butter, a few pieces at a time until all melted
4. Cool, can refrigerate up to 2 weeks

For the cookies

Makes about 20 cookies

• 1+1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter,at room temperature
• 1/2 cup granulated sugar
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 cup unsweetened shredded coconut (optional)

1. Preheat oven to 325ºF
2. Sift together flour and salt, set aside
3. Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
4. Add egg, lemon juice and vanilla
5. Add flour mixture in 2 portions, mix until blended
6. Roll dough into one inch balls
7. Gently crate an indentation in the middle of balls with thumb or tip of a wooden spoon
8. Coat top of cookies with shredded coconut
9. Bake for about 10 minutes, take cookies out, gently crate centres again
10. Bake for another 7-8 minutes until golden
11. Cool on cookie sheets for about 5 minutes, then completely on rack
12. Spoon lemon curd into centres of cookies