To check out: Lemon Drop Cookies (thumbprints with lemon curd)

I ck'd the recipe, it doesn't say it requires refrigeration. What do you think? Thanks! NT

 
I'd say no, if you're worried about the curd, I think after

it's cooked it'd be ok. Just keep them in a cool spot - in Alaska this time of year, it shouldn't be too hard to find one (teehee).

P.S. Oh there I go again - typed before I read... I thought it was Ang from Alaska :eek:( Well, with the weather so far this winter, you are more than likely having snow anyway, right now!

 
I'd like to make these too. So many cookies, so little time. I gave up on the fudge this

weekend, and bought some at a local bake sale at a church that was pitifully lacking in customers! The weather, I guess. I couldn't bring myself to buy cookies, but I bought the fudge and an apricot pie (different!).

I made pineapple gems (soft, cake-like cookies), freeform butter cookies (didn't want to get the cookie press out and washed!), molasses cookies, DawnMO's peppermint cookies, and lime meltaways.

 
I've thought about making something with pineapple. Love pineapple filling/curd? Grandma used

in her white layer cakes. Maybe pineapple curd in place of the lemon curd in the lemon drop cookie Meryl shared.

Thanks for your help Dawn.

Merry Christmas,
Ann in NH (soon to be Minneapolis)

 
I attempted these cookies, but..........

couldn't get the dough to hold together to shape into balls. Went to the net and found a similar recipe and just added the extra ingredients to the dough I already had and the dough now rolled into balls nicely. I flattened and made the indentation for the lemon curd. I used ready made lemon curd so I put it in the indentations as soon as I removed the cookies from the oven. I also experimented and baked a few of the cookies with the lemon curd already on them. The curd set up just enough that I don't think it would cause a problem stacking these cookies in a tin. For the other recipe I used to combine with the above recipe, see the link I've added

http://www.thatsmyhome.com/hannahs/cookies/lemodr.htm

 
Thanks, Judy. Did you use 2 cups flour from the original recipe or 2 1/4 cups from the second one?

 
Judy-KY, I am so glad you found a different cookie dough recipe. I read the original list of

ingredients and thought the base sounded rather bland--I figured the lemon curd would liven the end product up some, but didn't think it would be enough for anything outstanding. With the substitute cookie recipe you found for the base, this cookie now sounds tons better to me, and I'm printing it off to try. Merci!

 
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