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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 8 |
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From the local paper. Ingredients:
1/2 cup unsalted butter, at room temperature |
1/4 cup sugar |
2 tablespoons beaten eggs, plus extra if needed |
1 teaspoon lemon juice, plus extra if needed |
1 cup flour |
1/4 teaspoon salt |
1 egg |
1/4 cup sugar |
1/4 cup melted unsalted butter |
8 teaspoons fresh lemon juice |
1/2 teaspoon freshly grated lemon zest |
1 pinch salt |
Directions:
1. To prepare cookies:.
2. Preheat oven to 400 degrees and line baking sheets with parchment paper.
3. In a bowl of an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes.
4. Add egg and lemon juice and mix until thoroughly combined.
5. Reduce speed to low, add flour and salt and mix until incorporated (if dough is too stiff to pipe, add an additional 1/4 teaspoon lemon juice or beaten egg).
6. Transfer dough to a pastry bag fitted with a #21 round tip.
7. On prepared baking sheets, press dough into a 1-inch wide coil, building up two layers of dough.
8. Repeat with remaining dough, placing cookies 2 inches apart.
9. Bake until cookies are set but not browned, 6 to 8 minutes.
10. Remove from oven and quickly make indentations in centers of cookies with the end of a wooden spoon.
11. Cool cookies on baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.
12. To prepare lemon curd:.
13. In a double boiler over gently simmering water, combine egg and sugar, whisking continually.
14. Add butter, lemon juice, lemon zest and salt and continue whisking until curd is thickened and has reached 160 degrees.
15. Remove from heat.
16. Using a small spoon, fill centers of cookies with lemon curd.
17. Cover and refrigerate up to 1 week.
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