Preheat oven to 350ºF.

Use low speed to stir together flour, ½ cup of the confectioner’s sugar, and the salt in bowl of electric mixer.

Add the butter, and beat on low until it breaks up; then add vanilla and increase to medium-low speed; beat until it flour mixture is evenly moistened and resembles coarse crumbs. If you grab a small handful and squeeze, it will easily hold together.

Remove bowl from the stand mixer and knead the dough together into a cohesive ball. Scoop dough by heaping tablespoons and roll between your palms make a smooth ball.

Place cookies on parchment lined baking sheets about 1” apart. Bake for 10 minutes. Immediately after taking cookies out of the oven, carefully use a tablespoon measuring spoon to press an indent in the hot cookies.

Let the cookies cool 5 minutes on the pan then transfer to a wire rack. Once cookies are are cooled completely, add them one at a time to a bowl with remaining confectioners’ sugar and toss gently to coat. Spoon 1 tsp lemon curd into each cookie just before serving.