When you're ready to roll out the dough, place approximately 1/3 of the the dough between two sheets of parchment paper (keeping the remaining dough chilled). If the dough is too hard to work with, let it sit at room temperature for 5 to 10 minutes, before giving it a few good whacks with your rolling pin. Roll the dough into a very thin slab, approximately 1/8 to 1/4-inch thick.
Use a 1 1/2-inch cookie cutter to cut the cookies into rounds. Place the rounds onto a parchment lined cookie sheet — you can have them pretty close together, they don't spread out that much in the oven! I left about 1/2-inch between each cookie. Gather the excess scraps into a ball and repeat the rolling out process until all the dough is used, including the remaining dough. Use a small heart-shaped cutter to stamp out shapes in half of the rounds. Chill the dough in the freezer for at least 30 minutes.
Center a rack in the oven and preheat to 350 (F). Once preheated, bake the cookies for 10 to 15 minutes — the cookies won't brown too much, so be careful not to overbake! 15 minutes in the oven should be the max. Transfer to a wire rack to cool to room temperature before sandwiching the cookies.
When the cookies are at room temperature and you're ready to assemble them, spread about 1 teaspoon of blood orange curd onto the flat side of each uncut cookie round. Be careful not to use too much! When topping with the cut-out cookie top, the curd will spread across the cookies. If you use too much, it could potentially ooze over the edges of the cookie. Top with the cut-out cookie, and garnish with confectioner's sugar, if desired. Enjoy!