english lemon curd cookies
Ingredients:
- Cookies Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon lemon extract
- 1 teaspoon vanilla
- 1 cup finely ground pecans
- Lemon Curd:
- 1 cup granulated sugar
- ½ cup lemon juice
- 2 teaspoons grated lemon rind
- 6 tablespoons (3/4 stick) unsalted butter
- 2 egg yolks
- Confectioners' sugar
Preparation:
- Dough:
- 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; shape into disks.
- Wrap in plastic wrap.
- Refrigerate 1 hour.
- Heat oven to 350 degrees.
- 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 ½-inch round cookie cutter, cut out centers from half the cookies.
- reroll centers and trimmings. Repeat with other half of dough.
- Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
- Cool on racks.
- Store at room temperature or freeze.
- Curd:
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;
cook, stirring, until thickened enough to coat spoon, 15 minutes (temperature
should read 160 degrees); do not boil.
- Pour into small bowl; cover surface directly with plastic wrap.
- Refrigerate to chill, 2 hours.
- Sprinkle confectioners' sugar on cookies with cut-out centers.
- Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.
Combine sugar, lemon juice, rind and butter in saucepan.
Prepared: 2008-12-10
Categories: Cookies
International
Makes: 16 cookies