Stuffed Lemon Cookies (Print Version)
# Ingredients:
01 -
55g (1/4 cup) caster sugar.
02 -
4g (1 teaspoon) cornstarch.
03 -
1 egg (53g).
04 -
45g (3 tablespoons) fresh lemon juice.
05 -
Lemon peel from 1/4 lemon.
06 -
22g (1.5 tablespoons) unsalted butter.
07 -
110g (1/2 cup) unsalted butter, room temperature.
08 -
110g (1/2 cup) caster sugar.
09 -
Lemon zest from 3/4 lemon.
10 -
1 teaspoon vanilla paste or extract.
11 -
1 egg (52g).
12 -
200g (1 2/3 cups) all-purpose flour.
13 -
Pinch of salt.
14 -
1/2 teaspoon baking soda.
15 -
Granulated sugar for coating.
# Instructions:
01 -
Mix sugar and cornstarch in a bowl. Add egg, lemon juice, and lemon peel. Cook over bain-marie for 10 minutes until thick. Stir in butter and cool. Cover and chill 30 minutes. Portion into 10 pieces and freeze 1 hour.
02 -
Cream butter, sugar, lemon zest, and vanilla. Mix in egg. Fold in flour, salt, and baking soda. Chill dough 20 minutes.
03 -
Scoop and flatten dough. Place frozen curd in center. Wrap dough around filling. Roll in sugar. Space on baking tray.
04 -
Bake at 350°F for 8-9 minutes until edges are golden.
# Notes:
01 -
These cookies combine a buttery lemon dough with tangy lemon curd center. Keep the filling frozen while working for best results.