I’m so behind in writing things up, but I suppose that’s good, because it means I’ve been doing a lot of doing. These are my latest cookie experiment, some of which are currently in the post to Cat Rocketship and WTCFF.
These were a variation on the white dough from Martha’s checkerboard cookie recipe. I’ll post my recipe here, just want to make sure I give credit where it’s due.
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure lemon extract
- 1/4 teaspoon salt
- 2 1/2 cups sifted all-purpose flour
- 1 Meyer lemon
- 3 tablespoons lemon curd
1. Zest your lemon and pulse the zest and the sugar about 10 times in your food processor. Now you’ve got lemon sugar
2. Using an electric mixer, cream butter and sugar until well blended. Add vanilla extract, lemon extract, salt, lemon curd and a couple of squeezes of lemon juice. On low speed, gradually add the flour. The best part about this dough is that it doesn’t have any eggs, so you can eat it uncooked and not worry so much about salmonella. Sample away!
3. The dough will be kind of crumbly. Knead it a minute or so until it sticks together nicely. Use a rolling pin to roll it to 1/8″ thickness. Cut your shapes and transfer them to a baking sheet lined with parchment paper. I used a tiny little heart cutter to make mine bite-sized. I also brushed a few of mine with lemon curd. This made them shiny and gave them a little extra zing but also made them a bit sticky.
4. Bake in a 350 degree preheated oven about 10 minutes or until the edges begin to turn a nice golden brown.
5. Cool on a baking rack. This is the hardest part, but important. I know they smell delicious. But your tongue will thank you if you wait a few minutes.