Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate for 8 hours or overnight.
Heat oven to 340°F. (340°F not 350°F to keep cookies from flattening)
Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with pointer finger knuckle (edges may crack slightly). Fill each indentation with about 1/4 teaspoon lemon curd. Place cookie sheet with cookies into freezer for 10 minutes. (This will keep them from flattening) Take out of freezer and bake for 18 minutes. Then take cookies out and add another 1/4 teaspoon of lemon curd. Place back in the oven for another 6-8 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely and sprinkle with powdered sugar. Try placing in the refrigerator and serving them cold. Recipe inspired by Land-o-Lakes.