Line two baking sheets with parchment paper and set aside.
Using a mixer, add the butter, sugar, confectioners sugar and vanilla and turn to medium speed. Continue to mix until light and fluffy, about 5 minutes. Turn the speed to low and add salt and flour, ½ cup at a time until thoroughly mixed. Add the poppy seeds and continue to mix.
Divide the dough into two, and roll out the first dough into a ¼” on a lightly floured surface. Using a cookie cutter, cut out the first dough and place the cookies onto the parchment paper, ½” apart. Cut out the second dough using a cookie cutter, and using a small shape cookiecutter to cut out the centers. Place the cookies on the second parchment lined baking sheet.
Place both baking sheets in the refrigerator for 1 hour.
Preheat oven to 325°F. Remove cookies from refrigerator and bake for 8-10 minutes until golden. Remove, and allow to cool completely on a wire rack. Dollop or pipe 1 teaspoon of Bonne Maman Lemon Curd onto each cookie bottom, and add the cookie top. Lightly dust with confectioners sugar.