Cookies With Lemon Center (Print Version)
# Ingredients:
→ Lemon Curd Filling
01 -
55g (1/4 cup) white fine sugar
02 -
4g (1 teaspoon) corn flour
03 -
1 large egg (53g)
04 -
45g (3 tablespoons) squeezed lemon juice
05 -
Skin from 1/4 lemon
06 -
22g (1.5 tablespoons) plain butter
→ Cookie Dough
07 -
110g (1/2 cup) plain butter, left out until soft
08 -
110g (1/2 cup) white fine sugar
09 -
Fresh skin bits from 3/4 lemon
10 -
1 teaspoon vanilla goo or liquid
11 -
1 large egg (52g)
12 -
200g (1 2/3 cups) regular flour
13 -
Tiny bit of salt
14 -
1/2 teaspoon baking powder
→ Coating
15 -
Regular sugar for outside coating
# Instructions:
01 -
Stir sugar and corn flour together in a bowl. Add egg, fresh lemon juice, and lemon skin. Cook using water bath, always stirring for 10 minutes till thick. Mix in butter till it melts away. Let it cool down, put a cover on top, and chill for 30 minutes. Then cut into 10 same-size bits and stick in freezer for 1 hour.
02 -
Mix soft butter with sugar, lemon skin bits, and vanilla till it looks puffy and light. Add egg and keep mixing till it's all blended. Slowly fold flour, salt, and baking powder just until mixed together. Put the mix in the fridge for 20 minutes.
03 -
Grab bits of cold dough and push flat into circles. Drop a frozen lemon filling bit right in the middle of each flat circle. Fold the dough around the filling, making sure it's totally covered up. Roll each ball in regular sugar and put them on a tray with room between them.
04 -
Stick them in a hot oven at 350°F for about 8-9 minutes, just until the sides start looking golden.
# Notes:
01 -
Always work with frozen lemon filling when handling the cookie dough for better results
02 -
Don't worry if cookies feel mushy when they come out, they'll get firmer as they cool down