Lemon Custard Drops

1. 1

   Preheat oven to 350u00b0F. Lightly grease and line two baking sheets with parchment paper.

2. 2

   In a large bowl, beat butter and powdered sugar until light and fluffy. Sift flour and pudding powder together and gently fold into creamed mixture.

3. 3

   Roll level tablespoonfuls of mixture into balls. Arrange 1 inch apart on baking sheets. Flatten lightly with the back of a spoon that's been lightly dusted in flour. Press a deep thumbprint into the center of each cookie.

4. 4

   Bake for 12-15 minutes, until golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

5. 5

   Drop a teaspoonful of lemon curd into center of each cookie before serving. Store in an airtight container.

No additional tips available.