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Lemon Curd Cookies

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1 cup butter, softened
3/4 cup sugar
inch big egg
inch teaspoon lemon infusion
inch teaspoon vanilla infusion
2-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 teaspoon salt
1 cup ground pecans, toasted
1-1/2 cups sugar
2 tbsp cornstarch
1/8 tsp salt
1/2 cup lemon juice
4 large egg yolk, lightly beaten
6 tablespoons butter, cubed
2 tsp grated lemon zest
Confectioners’ sugar
curry butter and sugar until fluffy and light. Beat in egg and extracts. In another bowl, whisk flour, baking soda and saltgradually beat into creamed mix. Divide dough in two shape right into logs. Wrap each in plastic. Refrigerate till business, 12 hours.
Preheat oven to 350°. In the floured surface, roll each section to 1/8-in. Thickness. Cut with a floured 3-in. With a floured 1/2-in. Round cookie cutter, cut out centers about half of the biscuits. Set window and solid cookies 1 in. Apart from ungreased baking sheets. Bake until lightly browned, 10 12 minutes. Remove to wire racks to cool.
For filling, mix sugar, corn starch and salt in a small saucepan. Stir in lemon juice till smooth. Over medium heat, then stir and cook until slightly thickened and bubbly, about two minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the rear of a metallic spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick).
Distribute 1 tbsp filling bottoms of cookies that are solid; high having pub cookies, pressing lightly. Refrigerate.
Diet Facts
1 per: 353 calories, 20g fat (10g saturated fat), 97mg cholesterol, 264mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 4g protein.

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