Making the Cookies

• Beat softened butter with ¼ cup sugar until light and fluffy, about 2-3 minutes.
• Incorporate the egg, salt, and almond extract into the mixture, blending until smooth for about 1-2 minutes.
• Gradually add the all-purpose flour, mixing just until combined.
• Shape the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes.
• Roll the dough into marble-sized balls, then coat each ball in granulated sugar.
• Press a ½ inch deep indent in the center of each ball.
• Spoon about ½ teaspoon of lemon curd into each indent.
• Preheat oven to 350°F (175°C) and bake for 10-12 minutes.
• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.