Strawberry Shortcake™ Lemon Curd Cookies

Directions

1. With an electric or stand mixer, cream the cream cheese, butter, shortening and sugar until smooth; scrape the sides of the bowl.
2. Add the eggs, vanilla, almond and zest and mix to combine, scraping the sides of the bowl as needed.
3. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, slowly add the flour mixture. Blend on low just until combined.
4. Using a 1 oz. scoop, portion the dough into 36 balls. Roll each one in graham cracker crumbs.  Place 1-inch apart on a parchment lined baking sheet and gently press the center of each dough ball with your thumb.
5. Chill cookies for at least an hour.
6. Preheat oven to 350°F.
7. Place 1 – 1 ½ tsp. of lemon curd filling in the center of each cookie.
8. Bake for 9-11 minutes or until the edges start to brown.
9. Cool on a wire rack.
10. Store in an airtight container.