Begin by creaming 1 cup of softened unsalted butter with 1/4 cup of granulated sugar in a medium bowl using a hand mixer on medium speed for 2-3 minutes until light and fluffy.

Add one egg, a pinch of salt, and 1/4 teaspoon of almond extract to the butter-sugar mixture. Beat until smooth and slowly incorporate 1.75 cups of all-purpose flour, mixing just until combined.

Shape the dough into a flat disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll the chilled dough into small balls and roll in granulated sugar. Place on a parchment-lined baking sheet and create a 1/2 inch deep indent using your thumb.

Spoon approximately 1/2 teaspoon of lemon curd into each thumbprint indentation, being mindful not to overfill.

Bake for 10-12 minutes, until edges are set and lightly golden, with slightly underbaked centers.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.