In a large mixing bowl, combine the light brown sugar and zest from two blood oranges, gently rubbing them together to release the fragrant oils.

Add 90 grams of softened unsalted butter and beat the mixture with an electric mixer for about 2-3 minutes until light and fluffy.

Incorporate one egg and one teaspoon of vanilla extract, mixing until well combined.

Carefully fold in 160 grams of all-purpose flour, one teaspoon of baking powder, and half a teaspoon of salt.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

Prepare the blood orange curd. In a medium saucepan over medium heat, mix 65 grams of granulated sugar with the zest from one blood orange.

Stir in 40 grams of fresh blood orange juice, two egg yolks, and an eighth of a teaspoon of salt.

Cook this mixture, stirring constantly, for about 3-5 minutes until thickened. Strain it through a sieve.

Mix in 28 grams of cold cubed butter until smooth. Let it cool in the fridge.

Preheat your oven to 350°F (175°C) while the curd cools.

Line a baking sheet with parchment paper.

Scoop about three tablespoons of dough for each cookie and place them on the prepared sheet.

Bake the cookies for 10-12 minutes or until the edges turn golden brown.

Let them rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Beat 100 grams of room temperature cream cheese with 42 grams of softened unsalted butter and an eighth of a teaspoon of salt until smooth.

Gradually add 160 grams of powdered sugar, mixing well, and finish with half a teaspoon of vanilla extract.

Frost each cooled cookie with about one and a half tablespoons of cream cheese frosting.

Top with a dollop of blood orange curd and swirl lightly to create a marbled effect.