Stuffed Lemon Cookies
Ingredients:
For the Lemon Curd Filling:
cup 55g caster sugar
1 teaspoon 4g cornstarch
1 large egg
3 tablespoons 45g fresh lemon juice
Zest from lemon avoid the white pith
1 tablespoons 22g unsalted butter
For the Lemon Cookie Dough:
cup 110g unsalted butter, at room temperature
cup 110g caster sugar
Zest from lemon
1 teaspoon vanilla extract
1 large egg
1 cups 200g all-purpose flour
Pinch of salt
teaspoon baking soda
Granulated sugar, for coating
Directions:
Prepare the Lemon Curd Filling:
In a heatproof bowl, whisk together cup caster sugar and 1 teaspoon cornstarch.
Add 1 large egg, 3 tablespoons fresh lemon juice, and the zest from lemon. Whisk until smooth.
Place the bowl over a saucepan of simmering water double boiler method and cook, stirring constantly, until the mixture thickens to a custard-like consistency.
Remove from heat and stir in 1 tablespoons unsalted butter until fully incorporated.
Transfer the lemon curd to a container, cover, and refrigerate until firm.
Make the Lemon Cookie Dough:
In a mixing bowl, cream together cup unsalted butter, cup caster sugar, the zest from lemon, and 1 teaspoon vanilla extract until light and fluffy.
Add 1 large egg and mix until combined.
In a separate bowl, whisk together 1 cups all-purpose flour, a pinch of salt, and teaspoon baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Cover the dough and refrigerate for at least 1 hour to make it easier to handle.
Assemble the Cookies:
Preheat the oven to 350F 175C and line a baking sheet with parchment paper.
Scoop small portions of the chilled lemon curd and place them on a separate parchment-lined tray. Freeze until firm.
Take a tablespoon of cookie dough, flatten it in your palm, and place a frozen lemon curd piece in the center.
Encase the curd with the dough, rolling it into a ball. Repeat with the remaining dough and curd.
Roll each ball in granulated sugar to coat.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies:
Bake in the preheated oven for 810 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Prep Time: 30 minutes Cooking Time: 8 minutes Chill Time: 1 hour Total Time: 1 hour 38 minutes
Kcal: Approximately 150 kcal per cookie
Servings: 10 cookies
#StuffedLemonCookies #LemonDesserts #HomemadeCookies #Baking #SweetTreats