Optional: Portion lemon curd into ½ tablespoon sized balls. Place on a wax paper lined plate and freeze until chilled. Note: if using my homemade lemon curd recipe, the lemon curd doesn’t actually harden. It gets a little less gooey but that’s it. I can’t speak to store bought lemon curd, you can try freezing it, but you can also just spoon the curd straight way into the cookies. So if you want, this step can be skipped. But I find it helpful to have the curd less gooey.
Make the cookies: Preheat the oven to 365°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream the butter, sugar, and lemon zest on medium speed for 2 minutes. Add the eggs, vanilla extract, lemon extract, and lemon juice and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
Add the flour, baking powder, baking soda, salt, and poppy seeds. Mix to combine.
Portion the dough into ¼ cup sized balls. Using a tablespoon measuring spoon, press and make an indent in each ball (this is where we’ll add the lemon curd).
Place a ½ tablespoon of lemon curd in the center of each cookie dough ball, and carefully wrap the cookie dough around the curd. Roll up into a ball again.
Place 6 dough balls on the prepared baking sheet. Bake for 12-13 minutes, until the edges are set. Remove from the oven and let cookies cool on the pan for 10 minutes before transferring to a wire rack.
Make the lemon almond glaze. Whisk the powdered sugar, lemon juice, butter, almond extract, and poppy seeds until smooth.
Use a pastry brush or a spoon and drizzle the glaze overtop of each slightly warm cookie. Store leftover cookies in an airtight container in the refrigerator. When I want another cookie I'll pop it in the microwave for a few seconds to warm it up again. So good!