1-In a bowl, whisk together 2 and 1/4 cups all-purpose flour, 1 tablespoon cornstarch, and 1/4 teaspoon salt; set aside.

2-Using an electric mixer, beat 14 tablespoons unsalted butter and 3/4 cup granulated sugar until creamed, about 3 minutes. Add 1 tablespoon fresh lemon zest, 1 tablespoon fresh lemon juice, 1 large egg at room temperature, and 1 teaspoon vanilla bean paste or vanilla extract; beat until combined.

3-On low speed, mix the dry ingredients into the wet ingredients until combined. Cover the dough and refrigerate for at least 3 hours or up to 3 days.

4-Line baking sheets with parchment paper.

5-Scoop the chilled dough (about 1 tablespoon each) into balls, roll them in 1/2 cup granulated sugar, and place them 2 inches apart on the prepared sheets.

6-Use your thumb to create an indentation in each cookie and fill it with about 1/2 teaspoon of 1/2 cup lemon curd.

7-Preheat the oven to 350°F. Chill the shaped cookies in the refrigerator while the oven preheats to prevent spreading.

8-Bake the cookies for 12 13 minutes, or until the edges are set and slightly browned. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

9-Whisk together 1 cup confectioners’ sugar and 2 tablespoons fresh lemon juice to make the icing, then drizzle it over the cooled cookies and let it set for about 30 minutes.

10-Store the cookies covered at room temperature for up to 1 week.