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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 18 |
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I've made these cookies for years...and like to give them out to family and friends, writes Carole Vogel of Allison Park, Pennsylvania. Ingredients:
1 cup butter, softened |
3/4 cup sugar |
1 egg |
1 teaspoon lemon extract |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup ground pecans, toasted |
filling: |
1-1/2 cups sugar |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1/2 cup lemon juice |
4 egg yolks, lightly beaten |
6 tablespoons butter, cubed |
2 teaspoons grated lemon peel |
confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans.
2. Divide dough in half; shape into logs. Wrap each in plastic wrap. Refrigerate for 1-2 hours or until firm.
3. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out the centers of half of the cookies. (Reroll small cutouts if desired.)
4. Place solid and cutout cookies 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
5. In a small saucepan, combine the sugar, cornstarch and salt. Stir in lemon juice until smooth. Cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount into egg yolks. Return all to the pan; bring to a gentle boil; stirring constantly. Cook and stir 2 minutes longer until mixture reaches 160° and coats the back of a metal spoon.
6. Remove from the heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill for 2-3 hours (mixture will be thick).
7. Spread 1 tablespoon filling on bottoms of the solid cookies; place cookies with cutout centers over filling, pressing down lightly. Sprinkle with confectioners' sugar. Store in the refrigerator. Yield: 1-1/2 dozen.
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