English Lemon-Curd Cookies

Submitted by Rita1652

"These I found on line at webterrace.com sounds yummy! Tweeked a bit!!!Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered."

 

• Ready In: 42mins
• Ingredients: 15
• Yields: 16 cookies

ingredients

• Cookies Dough

• 591.47 ml all-purpose flour
• 2.46 ml salt
• 2.46 ml baking powder
• 236.59 ml unsalted butter, at room temperature
• 236.59 ml granulated sugar
• 1 egg
• 4.92 ml lemon extract
• 4.92 ml vanilla
• 177.44 ml pecans, finely ground

• Lemon Curd

• 236.59 ml sugar
• 22.18 ml cornstarch
• 177.44 ml lemon juice, and zest
• 88.74 ml unsalted butter
• 6 egg yolks
• confectioners' sugar

directions

1. Dough: Combine flour, salt and baking powder in bowl.
2. Beat butter and sugar in large bowl until creamy.
3. Beat in egg, lemon extract and vanilla until fluffy.
4. Stir in flour mixture and pecans.
5. Divide dough in half; shape into disks.
6. Wrap in plastic wrap.
7. Refrigerate 1 hour.
8. Heat oven to 350 degrees.
9. On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
10. With floured 3-inch fluted round cookie cutter, cut out dough.
11. Place, 1 inch apart, on ungreased baking sheets.
12. With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
13. Reroll centers and trimmings.
14. Repeat with other half of dough.
15. Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
16. Cool on racks.
17. Store at room temperature or freeze.

18. Curd:

19. Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
20. or.
21. Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
22. Place pan in skillet half filled with simmering water over medium-low heat.
23. Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
24. Pour into small bowl; cover surface directly with plastic wrap.
25. Refrigerate to chill, 2 hours.
26. Sprinkle confectioners' sugar on cookies with cut-out centers.
27. Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.

Reviews

[Caryn Breen]

I didn't find the dough difficult to work with (and I've been told I'm pretty hopeless with a rolling pin). I really liked the cookies and got lazy and used lemon curd from a jar so they were pretty easy to make.

 

[Emilia Misiura]

How come I didn't have any? or did I :) Love you Baby Mom

 

[Lydiamis]

I made these and they came out excellent. Maybe little turtle should check measurements. I've done it before. The curd was very lemony. The cookie tender.

 

[littleturtle]

Sorry, but I wasn't overly impressed with these cookies. I don't know if I screwed this up somehow, but the dough was fussy to work with and the cookies turned out very dry. I've never had lemon curd before, but I thought it was supposed to thicken up more than this did (like a pudding or custard); this had good flavor, but even after 3 hours in the fride it stayed so runny that it was hard to get it on to the bottom cookie and stay until I could get the top cookie on, and pretty much just turned back into a liquid after a minute at room temperature. Again, sorry, but I won't be making these again.