Preheat oven to 350ºF

Line a couple of large baking sheets with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine butter and sugar. Beat on medium speed until light and creamy, about 2 to 3 minutes.

Add the remaining ingredients except for the flour and lemon curd beating until blended.

Next add the flour and beat in well.

Fill a cookie press with a star tip or rosette disc. Pipe rosettes of dough onto the prepared baking sheets. Make a small indentation in the center of each cookie.

Bake until the edges just start to brown, about 12 minutes.

Cool completely on a wire rack.

When ready to serve, place lemon curd in your cake decorating tool fitted with a medium round tip.

Pipe a button of lemon curd into center of each cookie.