Lemon Curd Linzer Cookies
Ingredients:
1 batch of lemon curd *see separate recipe
1 cup unsalted butter, left out at room temperature for 10 minutes
1 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon lemon extract/emulsion/elixir
3 cups all-purpose flour
1 cup powdered sugar
Equipment:
scalloped cookie cutter
circle cookie cutter
rolling pin & parchment paper
Instructions:
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt until light and fluffy.
Add the eggs, vanilla, almond extract, and lemon extract; mix until thoroughly combined.
Slow the mixer to low speed and gradually add the flour, mixing just until combined. Avoid overmixing.
Turn the dough out onto a sheet of parchment paper and cover with another parchment sheet. Using a rolling pin, roll the dough to about 1/8 inch thick.
Place the rolled dough with parchment on a cookie sheet and refrigerate for 20 minutes until firm.
Remove the dough and use the scalloped cookie cutter for half the cookies to be plain, and the circle cookie cutter (or a small glass and a circle cutter) to cut out the center for the other half. Arrange cookies on a parchment-lined baking sheet.
Freeze the cut cookies for 3-5 minutes before baking.
Bake for 8-10 minutes, watching carefully to prevent browning on the edges.
Cool the cookies on a wire rack.
Dust the cookies with the cut-out centers with powdered sugar. Spread lemon curd on the plain cookies and sandwich them with the powdered sugar dusted cookies on top.
by tarekdz