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Preparation Method:
Prepare the lemon curd filling:
In a small saucepan, whisk together the powdered sugar and cornstarch until well combined. Add the egg, lemon juice and lemon zest and beat until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in unsalted butter until melted and incorporated. Transfer the lemon curd to a bowl and let cool completely.
Make Lemon Cookie Dough:
In a bowl, cream together room temperature unsalted butter and powdered sugar until light and fluffy. Add the lemon zest and vanilla bean paste or extract and mix until well combined.
Beat the egg well into the mixture until completely mixed. In another bowl, combine the all-purpose flour, salt, and baking soda, whisking together. Slowly add the dry ingredients to the wet mixture, stirring until a smooth, soft dough forms. This gradual mixing ensures even distribution of ingredients and results in a cohesive dough texture, perfect for shaping and baking.
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes to set.
Assemble the Stuffed Lemon Cookies:
Start by preheating the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent the cookies from sticking. Next, scoop out about a tablespoon-sized portion of the chilled cookie dough and gently flatten it in the palm of your hand. Carefully add a small spoonful of chilled lemon curd to the center of the dough, making sure it is evenly distributed to infuse each bite with a tangy citrus flavor.
Gently fold the edges of the dough over the lemon curd to cover it completely, forming a ball. Roll the filled cookie dough ball in white granulated sugar to coat it evenly, then place it on the prepared baking sheet.
Repeat the process with the remaining dough and lemon curd, spacing the filled cookies about 2 inches apart on the baking sheet.
Place the filled lemon cookies in the preheated oven and bake for about 10 to 12 minutes, or until the edges turn a light golden brown. Once baked to perfection, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This short rest period helps set the cookies and makes them easier to manage. Then, transfer the cookies to a wire rack to cool completely, allowing them to reach the ideal serving temperature.
Serve and enjoy:
Once cooled, serve the filled lemon cookies as a delicious treat for any occasion. Enjoy the perfect balance of sweet and tangy flavors in every bite, savoring the creamy lemon curd filling nestled within the tender cookie crumb. These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
In conclusion, lemon filled cookies are a delicious treat that brings together the bright, refreshing flavors of lemon with the comforting indulgence of buttery cookies. With a crunchy exterior coated in granulated sugar and a delicious lemon curd filling, these cookies offer a tantalizing sensory experience that is sure to please the taste buds. Whether enjoyed as a sweet treat with a cup of tea or shared with loved ones on special occasions, these lemon-filled cookies will brighten any moment and leave a lasting impression.
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