Post by chief_cook2 on Oct 13, 2005 12:27:43 GMT -6
Strawberry-Filled Lemon Cookies
For Filling:
2 C. fresh strawberries, hulled and coarsely chopped
1/4 C. sugar
1 tsp. fresh lemon juice
dash of salt
Combine ingredients in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture is jam-like and reduces to about 1/2 C. Set aside to cool at room temperature, or refrigerate.
For Cookies:
6 T. cold unsalted butter, cut into pieces
1/2 C. plus 1 T. sugar
finely grated zest of 1 lemon
1 T. fresh lemon juice
1 C. flour
1/2 tsp. baking powder
1/8 tsp. salt
Combine butter and 1/2 C. of the sugar in a bowl. With electric mixer, beat until smooth and creamy. Beat in lemon zest and juice. In a small bowl, combine flour, baking powder and salt. Whisk gently to blend. With mixer on low speed, gradually add to the butter mixture, stirring just until incorporated. On a lightly floured work surface, shape dough into two 1 inch logs, each about 10 inches long, and wrap tightly in plastic. Refrigerate until firm, at least 1 hour or up to 1 week.
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper. Remove plastic wrap from dough. Cut each log into 24 slices about 3/8 inch thick. Place 1 inch apart on prepared baking sheets. Sprinkle remaining sugar over the tops. Bake until barely golden at the edges, 12-14 minutes. Cool 5 minutes on baking sheets; transfer to wire racks to cool completely. Turn half the cookies sugar-side down; spread flat side with 1 sp. strawberry filling. Place remaining cookies on top, sugar-side up, pressing gently to form a sandwich cookie. Filled cookies soften quickly, so assemble shortly before serving. Makes 24 cookies.
For Filling:
2 C. fresh strawberries, hulled and coarsely chopped
1/4 C. sugar
1 tsp. fresh lemon juice
dash of salt
Combine ingredients in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture is jam-like and reduces to about 1/2 C. Set aside to cool at room temperature, or refrigerate.
For Cookies:
6 T. cold unsalted butter, cut into pieces
1/2 C. plus 1 T. sugar
finely grated zest of 1 lemon
1 T. fresh lemon juice
1 C. flour
1/2 tsp. baking powder
1/8 tsp. salt
Combine butter and 1/2 C. of the sugar in a bowl. With electric mixer, beat until smooth and creamy. Beat in lemon zest and juice. In a small bowl, combine flour, baking powder and salt. Whisk gently to blend. With mixer on low speed, gradually add to the butter mixture, stirring just until incorporated. On a lightly floured work surface, shape dough into two 1 inch logs, each about 10 inches long, and wrap tightly in plastic. Refrigerate until firm, at least 1 hour or up to 1 week.
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper. Remove plastic wrap from dough. Cut each log into 24 slices about 3/8 inch thick. Place 1 inch apart on prepared baking sheets. Sprinkle remaining sugar over the tops. Bake until barely golden at the edges, 12-14 minutes. Cool 5 minutes on baking sheets; transfer to wire racks to cool completely. Turn half the cookies sugar-side down; spread flat side with 1 sp. strawberry filling. Place remaining cookies on top, sugar-side up, pressing gently to form a sandwich cookie. Filled cookies soften quickly, so assemble shortly before serving. Makes 24 cookies.