Lemon Thumbprint Cookies, Lemon Curd -- Carrie Sheridan
"a refreshing twist on thumbprint cookies, especially for spring or summer."
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 cup kerry irish gold unsalted butter, softened at room temperature
- 1 cup sugar
- 1 egg
- 1 lemon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 3 cups flour
- lemon curd
directions
- Cream butter and sugar well.
- Add egg and mix well. Add the zest and juice of 1 lemon (about 3 Tablespoons). Mix well.
- Sift salt, baking powder and flour and add, just to being mixed.
- Place small spoonfuls of dough on a baking sheet and form a well in the center of each.
- Fill each well with lemon curd.
- Bake at 325 for 11-14 minutes. Let cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
- Lemon Curd.
- 5 tablespoons fresh lemon juice.
- 4 tablespoons Kerry Irish Gold unsalted butter, softened.
- 3/4 cup granulated sugar.
- 2 eggs.
- 2 egg yolks.
- 1 tablespoon grated lemon zest.
- In a steel bowl, whisk together all the ingredients except the butter.
- Bring a pot of water to a slow simmer and put the steel pbowl on it, whisking all the way. YOU DONT WANT IT TO CURDLE. Of course, you need to make sure the size of your pot and the steel bowl is such that it fits right inches.
- Once the mixture thickens, stirring pretty constantly, to coat the back of a spoon, take it off the pot. Add in the slab of butter and whisk well so that the butter melts into the mixture. Let cool and transfer to a clean jar. Put cling film on it before closing the lid and refrigerate overnight. It keeps in the refrigerator for a week.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
