# What You’ll Need:
→ Sugar Cookies
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon pure vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Passionfruit Curd
08 - 1/2 cup passionfruit pulp, fresh or thawed with seeds strained
09 - 1/2 cup granulated sugar
10 - 2 large eggs
11 - 1/4 cup unsalted butter, cubed
12 - 1 teaspoon lemon juice
13 - Pinch of salt
# How To Make It:
01 - In a saucepan, whisk together passionfruit pulp, sugar, eggs, lemon juice, and salt. Place over medium-low heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, approximately 6–8 minutes.
02 - Remove from heat and whisk in cubed butter until smooth. Strain into a bowl, cover with plastic wrap touching the surface, and refrigerate until set for at least 1 hour.
03 - In a large bowl, cream softened butter and sugar together until light and fluffy, approximately 2–3 minutes.
04 - Beat in egg and vanilla extract until fully combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Divide dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - On a lightly floured surface, roll dough to 1/4 inch thickness. Cut out rounds approximately 2 inches in diameter and place on prepared sheets.
09 - Bake for 10–12 minutes or until edges are just golden. Cool completely on wire racks.
10 - Pair up cookies of similar size. Pipe or spoon approximately 1 teaspoon of chilled passionfruit curd onto the flat side of one cookie. Sandwich with a second cookie, pressing gently. Repeat with remaining cookies.
11 - Store in an airtight container in the refrigerator. Allow assembled cookies to sit for 30 minutes before serving for optimal texture.
