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Italian Pressed Sandwich

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Buttery shortbread cookies with a tender crumb, filled with tangy lemon curd for a bright, elegant treat perfect for spring or special occasions.

Ingredients

  1. 2 cups all-purpose flour
  2. 2 tbsp cornstarch (optional, for extra tenderness)
  3. 2/3 cup granulated sugar (plus extra for rolling)
  4. 1 cup unsalted butter, room temperature
  5. 1 large egg yolk
  6. 1 tsp vanilla extract
  7. 1 tbsp lemon zest
  8. 1/2 cup lemon curd (homemade or store-bought)
  9. Pinch of salt

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

  1. In a mixing bowl, whisk together flour, cornstarch, sugar, salt, and lemon zest.
  2. Cut in the butter until crumbly, then mix in egg yolk and vanilla until a soft dough forms.
  3. Roll dough into 1-tablespoon-sized balls and coat lightly in granulated sugar if desired.
  4. Place on prepared baking sheet and use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
  5. Bake for 10–14 minutes, until edges are just starting to turn golden.
  6. While still warm, fill each indentation with lemon curd.
  7. Cool completely before serving or storing.

Notes

  1. Chill dough for 30 minutes before shaping for better control and less spreading.
  2. Fill with lemon curd after baking to avoid overcooking the filling.
  3. For variety, swap lemon curd with raspberry or apricot jam.

Nutrition

Find it online: https://thefamilycooking.com/italian-pressed-sandwich/