marsha-tbay
Well-known member
English Lemon Curd Cookies
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1 egg
1 teaspoon lemon extract
1 teaspoon vanilla
1 cup finely ground pecans
Lemon Curd:
1 cup granulated sugar
1/2 cup lemon juice
2 teaspoons grated lemon rind
6 tablespoons unsalted butter
2 egg yolks
Confectioners' sugar
Combine flour, salt and baking soda in bowl. Beat butter and sugar
in large bowl until creamy. Beat in egg, lemon extract and vanilla
until fluffy. Stir in flour mixture and pecans. Divide dough in half
and shape into disks. Wrap in plastic wrap. Refrigerate 1 hour. Heat
oven to 350. On lightly floured surface with floured rolling pin
roll half of dough 1/8 inch thick. With floured 3-inch fluted round
cookie cutter cut out dough. Place 1 inch apart on ungreased baking
sheets. With floured 1-1/2 inch round cookie cutter cut out centers
from half the cookies. Reroll centers and trimmings. Repeat with
other half of dough. Bake 15 minutes. Cool on racks. Combine
sugar, lemon juice, rind and butter in saucepan. Place pan in
skillet half filled with simmering water over medium-low heat. Whisk
in yolks and cook, stirring constantly until thickened enough to
coat spoon, about 15 minutes. Do not boil. Pour into small bowl.
Cover surface directly with plastic wrap. Refrigerate to chill for 2
hours. Sprinkle confectioners' sugar on cookies with cut-out
centers. Spread 1 tablespoon curd over each cookie without cut-out
center and top with sugared cookie pressing lightly to form sandwich.
Uwoyeni Gohlvsga-Fruit Rcps
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1 egg
1 teaspoon lemon extract
1 teaspoon vanilla
1 cup finely ground pecans
Lemon Curd:
1 cup granulated sugar
1/2 cup lemon juice
2 teaspoons grated lemon rind
6 tablespoons unsalted butter
2 egg yolks
Confectioners' sugar
Combine flour, salt and baking soda in bowl. Beat butter and sugar
in large bowl until creamy. Beat in egg, lemon extract and vanilla
until fluffy. Stir in flour mixture and pecans. Divide dough in half
and shape into disks. Wrap in plastic wrap. Refrigerate 1 hour. Heat
oven to 350. On lightly floured surface with floured rolling pin
roll half of dough 1/8 inch thick. With floured 3-inch fluted round
cookie cutter cut out dough. Place 1 inch apart on ungreased baking
sheets. With floured 1-1/2 inch round cookie cutter cut out centers
from half the cookies. Reroll centers and trimmings. Repeat with
other half of dough. Bake 15 minutes. Cool on racks. Combine
sugar, lemon juice, rind and butter in saucepan. Place pan in
skillet half filled with simmering water over medium-low heat. Whisk
in yolks and cook, stirring constantly until thickened enough to
coat spoon, about 15 minutes. Do not boil. Pour into small bowl.
Cover surface directly with plastic wrap. Refrigerate to chill for 2
hours. Sprinkle confectioners' sugar on cookies with cut-out
centers. Spread 1 tablespoon curd over each cookie without cut-out
center and top with sugared cookie pressing lightly to form sandwich.
Uwoyeni Gohlvsga-Fruit Rcps