Vegan Lemon Curd Shortbread Cookies

For the Lemon Curd:
ADD all ingredients to a small pot on medium high heat. 
WHISK the mixture constantly until it begins to thicken. This will take about 5-10 minutes. REFRIGERATE the lemon curd, letting it thicken while you make the cookies. 
 
For the Shortbread Cookies:
ADD the vegan butter to a large bowl. 
BEAT on high speed with an electric mixer or stand mixer until the butter has lightened in color. SCRAPE the sides of the bowl.
ADD the coconut sugar to the bowl. Beat until light and fluffy.
BEAT in the vanilla on low.
MIX in the Simple Mills Organic All Purpose Baking Mix on low gradually, about ⅓ of the box at a time until a dough forms. The dough should be a little crumbly but stick together when handled.
FORM the dough into a ball in your hands. Place the ball of dough back in the bowl and chill for 30 minutes.
PREHEAT the oven to 350F and line 2 cookie sheets with parchment paper. 
DUST a clean surface with flour and roll out the dough with a rolling pin. The dough should be about ⅛ inch thick.
USE a cookie cutter to make about 22 cookies. If you are using a flower shaped cookie cutter, cut out the center of half the cookies using a piping tip or round cookie cutter.
TRANSFER the cookies to the cookie sheets and bake for 13-16 minutes. The cookies are done when the edges are slightly golden and appear set. 
REMOVE the cookie sheets from the oven and let the cookies cool on them for about 5 minutes. 
TRANSFER the cookies to a wire cooling rack. Once the cookies are cool, dust them with powdered sugar.
 
Assembling the Cookies:
FILL a piping bag with the lemon curd and pipe about a tablespoon into the center of each cookie without the center cut out. 
PLACE the remaining cookies on top
ENJOY!