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1
Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone paper.
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2
Mix flour, cornstarch, baking power, and salt in a medium bowl.
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3
Mix yolks, cream, and lemon oil together in a measuring cup.
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4
Cream sugar with butter, lemon rind and shortening until lightened and pasty.
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5
Beat yolk mixture into creamed butter until just combined.
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6
Add dry ingredients and beat until mixture begins to clump together (about 18-20 seconds on lowest speed of electric mixer.
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7
Turn dough out onto a lightly floured board and knead gently to shape into a soft dough.
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8
(Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
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9
Working with 1/4th of dough at a time, roll to about 1/8-inch thick on a well-floured work surface.
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10
Use a star cookie cutter to cut out shapes (or use any cookie cutter of choice).
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11
Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1-inch apart.
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12
Using a tiny hor d'oeuvre cutter cut a star out of the middle of one sheet of the cookies (or use any shape of choice.)
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13
The cut-out cookies will color faster than the others so it is best to have all of them on a separate baking sheet.
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14
Bake in preheated oven until golden, 10-12 minutes.l Repeat with remaining dough.
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15
Transfer to a wire rack and cool to room temperature.
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16
When they are completely cool, put a little lemon curd on the cookies that will be the bottom cookies.
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17
Top with a cut-out cookie offsetting it.
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18
Serve.
