1-Step 1: Prepare the Sugar Cookie Dough Start by creaming the softened butter with an electric mixer at medium speed for 1 minute this gets it nice and fluffy. Add the granulated sugar and cream for another 2 minutes until it’s all mixed well. Then, toss in the room temperature egg, vanilla extract, and almond extract; mix everything until it combines into a smooth blend.

Next, add the all-purpose flour and fine sea salt; use a spatula to mix until you get a soft, sticky dough. Wrap the dough in plastic wrap, shape it into a disk, and pop it in the fridge for 2 hours. This chilling step makes the dough easier to handle and helps the flavors meld together.

2-Step 2: Shape and Chill the Cookies Once chilled, divide the dough into 4 parts and work with one at a time to keep it cold. Roll out the dough to about 1/4 inch thickness on a floured surface. Cut the cookies into your favorite shapes, and for half of them, make a cutout in the center like a star or flower these will be the tops.

Place the cut cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Chill the tray in the fridge or freezer for 10-15 minutes so the dough firms up and keeps its shape during baking. This little trick prevents spreading and keeps your cookies looking great.

3-Step 3: Bake the Cookies Preheat your oven to 350°F (175°C) and get ready for that wonderful aroma. Bake the cookies for 10 minutes or until they’re lightly browned on top. Let them cool completely on the baking sheet before you move on this step is key to avoid any mess when filling them.

4-Step 4: Prepare the Passion Fruit Curd In a bowl, cream the unsalted butter with an electric mixer at medium speed for about 30 seconds. Add the granulated sugar and fine sea salt, then cream for 1 minute until smooth. Beat in the large egg yolks one at a time, making sure each is fully mixed in before adding the next.

Stir in the passion fruit pulp don’t worry if it looks curdled, that’s normal. Transfer the mixture to a small saucepan and cook over low heat, stirring constantly for 5-10 minutes until it thickens and coats the back of a spoon. Pour it into a heat-proof bowl, let it cool, and refrigerate for at least 6 hours to set.

5-Step 5: Assemble the Cookies Now for the fun part! Put the chilled passionfruit curd into a piping bag or use a spoon to add it onto the whole cookie bases. Top each one with a cookie that has a cutout, pressing gently to sandwich them. If you like, dust the tops with powdered sugar or drizzle with chocolate for an extra treat.