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Lemon Curd Cookies


It's been awhile since I made anything with lemon. I love cookies with a filling tucked into the middle. And if it's lemon how could I resist? These cookies are chewy in the middle with crusty edges. They freeze well but it's a small recipe so I'm thinking they won't make it to the freezer.

Ingredients:
  • 3/4 cup butter
  • 3/4 cup sugar
  • 1 egg
  • Zest of 1 lemon
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • Lemon curd
  • Icing sugar and extra lemon zest
Directions:
  1. Cream together butter and sugar until light and fluffy.
  2. Add egg, vanilla, and lemon zest and mix until well combined.
  3. Stir in flour and salt just until blended.
  4. Roll out dough to 1/4 " thickness and cut with a 2 1/2" round cookie cutter.
  5. Drop approximately half a teaspoon lemon curd on half of the cookies and cover each cookie with another cookie pinching the edges together.
  6. Place on parchment lined cookie sheets.
  7. Bake in a 350ยบ oven for 12 minutes.
  8. Cool, dust with icing sugar and lemon zest. You can omit this step but it sure makes the cookies look pretty.
  9. Yield: 16 cookies
from the kitchen of
recipe file

20 comments:

  1. AnonymousJuly 23, 2012 at 4:36 AM

    These look so wonderful! I have pinned them and plan on making them this week! Thanks for the recipe!

    ReplyDelete
  2. A Kitchen WitchJuly 23, 2012 at 5:50 AM

    I've got my eyes on these cookies. I hope to try the recipe soon! Thanks for sharing. : _)

    ReplyDelete
  3. IsabelC.July 23, 2012 at 6:42 AM

    They look absolutely delcious! I'll try them this Fall

    ReplyDelete
  4. kare bearJuly 23, 2012 at 7:04 AM

    betty, what is lemon curd?

    ReplyDelete
    Replies
    1. BettyJuly 23, 2012 at 10:05 AM

      If you click the link below it should take you to the recipe! :)

      http://www.mennonitegirlscancook.ca/2012/03/lemon-buns.html

      Delete
  5. Lois' LaughlinesJuly 23, 2012 at 8:00 AM

    O my goodness. Since I love lemon, I will be making these. Thanks for sharing.
    blessings to you.

    ReplyDelete
  6. AnonymousJuly 23, 2012 at 1:48 PM

    Hi Betty ! want to make some beet borsth.. My mom made it with meat (Beef or pork?) and she didn't had any tomato soup in it,, she had veg;s potatoes,and carrots, and then beet leaves,and stem,, just was wondering if you have ever made it that way ,,,and how to do it??? Thanks

    ReplyDelete
    Replies
    1. MargJuly 23, 2012 at 4:01 PM

      http://www.mennonitegirlscancook.ca/2008/09/ukranium-borscht.html

      Hi...I've made this soup with beets and our family loves it...
      Check it out. Hopefully this is something familiar.

      Delete
    2. shirley reimer bertheletteJuly 23, 2012 at 4:33 PM

      Hi Marg,, can't click on the link you have but will look it up on your soupss item thanks

      Delete
    3. shirley reimer bertheletteJuly 23, 2012 at 4:43 PM

      Hi Marg very close too ours,,could you add meat to this one of yours? and we also would add vinegar and sour cream, too our liking,,and oboy loss of bread for soaking up the soup ummm-good

      Delete
    4. charlotte mgccJuly 24, 2012 at 9:32 AM

      Could the person asking about the Borscht being made with beet leaves be referring to Sommer Borscht that is made with beet leaves instead of sorrel. I have a friend that makes her Sommer Borscht that way all the time.
      Here is the link to Sommer Borscht in case it is the soup that she meant. Lovella also makes her Sommer Borscht with Beet leaves.
      Which ever recipe is tried will definitely be enjoyed, they are both very tasty.
      http://www.mennonitegirlscancook.ca/2008/07/summer-borscht.html

      Delete
    5. shirley reimer bertheletteJuly 24, 2012 at 10:42 AM

      Hi Char,,,, the link does not work !!! and no ,,mom made it with meat,beets stem,and leaves,potatoes,carrots,, just wanted to know if anyone of you made it with some meat,,like cabbage borscht

      Delete
    6. AnonymousJuly 24, 2012 at 11:26 AM

      I make it with beet leaves, stems and all new vegetables. Broth is made from Pork spare ribs and beef neck bone. Add 1 r so cups of tomato juice at end of broth simmer. Use a vit of vinegar and sour cream added just before serving.

      Delete
    7. shirley reimer bertheletteJuly 24, 2012 at 11:43 AM

      Hi and thank-you anonymous,, sound like ours,and you do take the meat off the ribs,,, we add vinegar and sour cream at the table,so we could add as much as we like of both,, don;t think mom used tomato juice,,but will give it a go... and lots of bread for soaking up the soup it's a meal by it self

      Delete
    8. shirley reimer bertheletteJuly 24, 2012 at 11:45 AM

      oops and you do use beets

      Delete
    9. charlotte mgccJuly 24, 2012 at 1:23 PM

      Shirley, just for further reference. If you leave a link in the comments, it may not always work if you click on it. However if you copy and paste it into your browser (which is the line that shows you what page you are on) then it will automatically open to that link.

      Delete
    10. shirley reimer bertheletteJuly 24, 2012 at 1:50 PM

      Thank-you again Char :) why is it that you always come to my rescue !!! (LOL) just saying

      Delete
  7. AnonymousJuly 23, 2012 at 1:59 PM

    They look so yummy! I love Lemons, I will make these forsure thanks for the recipe.

    ReplyDelete
  8. AnonymousNovember 3, 2012 at 1:03 PM

    I have made these and mailed them to my kids, and they loved them. Apparently the cookies travel well!

    ReplyDelete
  9. HerbAugust 30, 2013 at 12:54 PM

    This is the only "lemon cookie" recipe of your which I haven't tried until today. Although they have all been excellent, these are SPECTACULAR!!! |Thanks for including it.

    ReplyDelete

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