Cookies

1. Preheat oven to 375 degrees F.
2. Coat a mini muffin tin with butter or nonstick cooking spray
3. In a large mixing bowl cream butter and sugar together until fluffy. Beat in the egg and vanilla. Add in the flour, baking soda and baking powder and mix until combined.
4. Roll batter into 12 1" balls and push into the muffin tin.
5. Bake for 8-10 minutes or until golden brown.After taking the cookies out of the oven, immediately press the insides of the cookies down with the backside of a spoon to make a little cup for the filling to go into each cookie. Let the cookies cool completely.

Filling

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Add in lemon juice and butter.
2. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon (usually 3-5 minutes total) Remove from the microwave. If the curd is overcooked, you can spoon out the bits of egg, or strain the liquid through a sieve.

Putting them together

1. Spoon about a teaspoon of lemon curd into each cookie to fill.
2. Refrigerate for at least 30 minutes, or until lemon curd has set. The easiest way to get the cookies out of the pan is to us a butter knife to pop them out of the pan. Sprinkle the cookies with powdered sugar if desired.