Cream 1/4 pound of softened unsalted butter with 1/4 cup of granulated sugar for 2-3 minutes until light and fluffy.

Add 1 large egg, a pinch of salt, and 1/4 teaspoon of almond extract to the creamed mixture and blend on low speed.

Gently stir in 1.75 cups of all-purpose flour into the wet mixture until just combined.

Shape the dough into a disk, wrap it, and chill in the refrigerator for at least 30 minutes.

Preheat oven to 350°F (175°C). Roll the chilled dough into 1-inch balls, coat in granulated sugar, and press an indent with your thumb.

Add about 1 teaspoon of lemon curd to each indent.

Place cookies on a lined baking sheet and bake for 10-12 minutes or until edges are lightly golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.