Recipe from Knead Bake Cook!

Ingredients:
- 1½ sticks butter, softened
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon juice
- 2 teaspoons lemon zest
- 1¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons poppy seeds

Instructions:
In a bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, powdered sugar, vanilla, lemon juice, and lemon zest on medium speed until light and fluffy. Reduce speed to low and add the flour and salt. Continue to mix until well incorporated. Slowly add poppy seeds and mix until just combined, about 1 minute. Remove dough from bowl and wrap tightly in plastic wrap. Form into a firm disk. Chill for at least an hour or overnight.

Preheat oven to 325ºF. Roll out Lemon Poppy seed Shortbread dough to an eighth-inch thickness. Using our flower cookie cutter of about 1¼-inch diameter, cut out the bottoms of the cookies. Repeat for the top but also using a smaller, approximately ½-inch cookie cutter to remove the center. Continue to roll and re-roll the dough to cut out the shapes. Chill dough in between sessions if it starts to get too warm. Bake cut-out cookies for 8-10 minutes or until the tops are light golden brown. Cool completely on wire racks.

To fill, spread desired amount of lemon curd on the bottom of the cookie. Lightly press on a top cookie to sandwich the curd. Repeat with remaining top and bottom cookies and lemon curd. Store cookies in the refrigerator for up to a week.