Shamrock-shaped Lemon Thumbprint Cookies

1.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2.In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

3.Add the egg yolk, vanilla extract, and lemon zest to the butter mixture. Beat until well combined, scraping down the sides as needed.

4.Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Do not overmix.

5.Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm.

6.Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

7.On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Keep the other disc refrigerated until ready to use.

8.Using a shamrock-shaped cookie cutter (about 2.5 to 3 inches wide), cut out cookies and transfer to prepared baking sheets, spacing about 1 inch apart. Gather scraps, re-roll, and cut out more shapes as needed.

9.With your thumb or the back of a rounded teaspoon, gently press a small indentation into the center of each shamrock. If the dough cracks, gently press it back together.

10.Fill each indentation with about 1/2 teaspoon of lemon curd, being careful not to overfill.

11.Bake for 11-13 minutes, or until the edges are just beginning to turn golden. Rotate the pans halfway through baking for even color.

12.Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

13.Once cooled, dust lightly with powdered sugar if desired for a festive finish.