Archive | November 7, 2016

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LEMon Curd Cookies



1/2 cup – Unsalted butter, softened

1/4 cup – Caster sugar or powdered sugar

1 Egg yolk ( no whites)

1/2 tbsp – Grated lemon zest

1 tbsp – Lemon juice

1/2 tsp – Salt

1 1/4 cups – All-purpose flour

1/2 cup – Lemon curd
Yeilds 20 cookies


Heat oven to 180°C. Line a baking tray with parchment sheet. Cream butter and sugar in a stand mixer until smooth and pale. About 3 to 4 minutes. Beat in yolk, lemon zest, lemon juice, and salt. With mixer on low (speed 1), beat in flour just until moist clumps form.

Gather the dough with your hand and make a ball. Do not knead it, just get everything together handling it very lightly.

Shape 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation…

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