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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 32 |
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a cookie from my childhood...but they do gradually soften upon standing...so best to freeze and thaw as needed!! Ingredients:
2 large eggs, plus 2 egg yolks |
2 large finely grated lemons, zest of |
1/2 cup fresh lemon juice |
1 cup granulated sugar |
1/4 cup unsalted butter, cut into chunks |
2 2/3 cups all-purpose white flour |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup unsalted butter, slightly softened |
2/3 cup granulated sugar |
1 1/2 teaspoons finely grated lemon zest |
1 large egg |
2 1/2 teaspoons vanilla extract |
2 teaspoons fresh lemon juice |
Directions:
1. LEMON CURD:.
2. in a medium heavy nonreactive saucepan, combine the eggs and egg yolks, lemon zest, lemon juice, sugar and butter.
3. Bring to a full boil, whisking constantly, over medium-high heat.
4. Boil for 1 minute, whisking constantly; it will be fairly thin.
5. Remove from heat, whisk for 30 seconds more.
6. Let stand until cooled to warm. Strain the lemon curd through a fine sieve into a medium bowl.
7. Cover tightly and refrigerate until chilled and thickened, at least 1 1/2 hours.
8. The lemon curd may be refrigerated up to 4 days.
9. DOUGH:.
10. Preheat oven to 350*.
11. Grease several baking sheets or coat with nonstick spray.
12. In a medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
13. In a large bowl, with electic mixer on medium speed, beat together the butter, sugar and lemon zest until very light and fluffy. Add the egg, 1 tbls water, the vanilla and lemon juice and beat until thoroughly incorporated.
14. Reduce the speed to low and beat in half of the flour mixture.
15. Gradually beat or stir in the remaining flour mixture until well blended.
16. Shape portions of the dough into generous 1 1/4 balls with lightly greased hands.
17. Place on the baking sheets, spacing about 2 1/2 apart.
18. Using your thumb or knuckle, press a deep well into the center of each ball, take care not to break throught he dough, or the lemon curd will leak out during baking.
19. Place about 3/4 tsp of lemon curd into each well, mounding it slightly.
20. Bake the cookies, one sheet at a time in the middle of the oven for 10-13 minutes or until lemon curd is bubbly and the cookies are lightly browned at the edges. Reverse the sheets from front to back halfway through baking - to ensure even browning.
21. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1-2 minutes.
22. Using a spatula, transfer the cookies to wire racks.
23. Let stand until completely cooled.
24. Store in an airtight container for up to 2 days. The cookies may be frozen for up to 1 month, but will be soft rather than crisp.
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