Name: Sunny Side Up Cookies
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 3 h 15 min
Yield: 20
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened; 1 cup blanched almond flour; 1/3 cup white sugar; 1/3 cup firmly packed light brown sugar; 2 teaspoons fresh lemon zest; 1/4 teaspoon salt; 1 egg yolk; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons cornstarch; 1 cup powdered sugar; 1 1/2 tablespoons whole milk, or as needed; 1 tablespoons lemon juice; 2/3 cup lemon curd, or as needed

1 Beat butter, almond flour, white sugar, brown sugar, lemon zest, and salt together in a large bowl until light and fluffy, about 3 minutes. Add egg yolk, lemon juice, vanilla, and almond extract and beat until thoroughly smooth and combined. Add half the flour and cornstarch, and beat on low speed until just incorporated. Add remaining flour and beat until just incorporated; dough will be very thick. Use your hands to bring dough together if it is too much for the mixer. Place dough onto a piece of beeswax wrap or plastic wrap, and flatten into a disc about 1/2-inch thick. Wrap dough disc, and refrigerate to chill for 1 hour.

2 Lightly flour a work surface. Remove dough from the refrigerator and roll out 1/4-inch thick. Use a 3-inch egg-shaped cookie cutter to cut out as many cookies as you can. Use a 1 1/2-inch round cookie cutter to cut out a circle shape in the bottom third of half of the egg-shaped cookies. Press the circle cutouts back into the dough scraps, and re-roll the dough to 1/4-inch thickness. Repeat cutting and re-rolling until all the dough is used up. Return cutouts to the refrigerator while oven preheats.

3 Preheat the oven to 350 degrees F (180 degrees C). Line 2 to 3 baking sheets with parchment paper.

4 Place cutouts 1/2-inch apart on prepared baking sheets.

5 Bake, 1 pan at a time, until cookies look just set, 10 to 12 minutes. Allow cookies to cool on the pan for 5 minutes, then remove to a wire rack to cool completely.

6 Once cookies are cool, make the glaze. Whisk powdered sugar, milk, and 1 tablespoon lemon juice together in a bowl until smooth. Dunk the top surface only of cookies with holes, allowing excess glaze to drip off. If desired, use a toothpick to pop any air bubbles that might form on the glazed cookies. Repeat dipping remaining cookies with holes. Allow glaze to set until hardened, at least 30 minutes.

7 To assemble, spread a thin layer of lemon curd on one of the cooled bottom cookies (the ones with no holes). Top it with a glazed cookie; press gently to sandwich them together. Dollop a little more curd into the hole, “yolk” portion of the sandwich cookie to fill it. Repeat with remaining cookies and curd. Serve cookies immediately, or store in a single layer in an airtight container in the refrigerator.