1. Preheat your oven to 350°F. Line a baking tray with parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix butter and 3/4 cups granulated sugar together on medium speed for 2 minutes or until light and fluffy.
3. Add in the lemon zest and lemon juice and mix until incorporated.
4. Turn the mixer to low and add in the flour mixing until just incorporated.
5. Place the remaining 1/4 cup of granulated sugar in a small bowl.
6. Using a medium cookie scoop (2 tablespoons), scoop the dough out and roll into balls. Place the ball into the granulated sugar and coat.
7. Place the dough into the prepared baking sheet 2 inches apart, and press dough in the center of each ball with a spoon or your thumb to create a well. Place a 1/2 teaspoon amount of lemon curd or preserves into the well.
8. Bake for 9-10 minutes, or until the edges are slightly golden. Transfer to a wire rack to cool completely.

Glaze

1. Whisk together the powdered sugar and milk until smooth and no lumps remain. Transfer the glaze to a small zip-top bag and snip the corner off the bag with scissors. Drizzle the glaze on top of the cookies.
2. Allow the glaze to set.