1. Lightly grease cookie sheets; set aside.

2. Combine 1 (15.25-ounce) box moist supreme lemon cake mix, ¼ cup Hy-Vee canola oil, 2 tablespoons water, 1 teaspoon lemon zest and 2 tablespoons lemon juice in a medium bowl. Refrigerate dough for 10 minutes.

3. Preheat oven to 350°F. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Press thumb into the center of each cookie.

4. Bake for 11 minutes. Remove cookies from oven. If the cookie centers have pued up during baking, re-press with the back of a small spoon.

5. Fill cookie centers with lemon curd. Return cookies to oven and bake for 2 to 3 minutes more or until set.

6. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks and cool. If desired, garnish cookie centers with lemon zest and dust cookies with Hy-Vee powdered sugar. Makes 30.

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