Lemony Linzer Cookies for Spring Parties! скачать в хорошем качестве

Lemony Linzer Cookies for Spring Parties!

Print this recipe here: https://www.dimitrasdishes.com/lemony... Ingredients For the Lemon Curd: 4 egg yolks 3/4 cup (150g) granulated sugar 1/2 cup fresh lemon juice zest of 2 lemons (1 tablespoon) 4 oz (112g) unsalted butter, cubed For the cookies: 3/4 pound unsalted butter, softened 1/2 cup granulated sugar 1/2 cup confectioner's sugar plus more for garnish 1/2 teaspoon salt 2 teaspoons pure vanilla extract 3 cups (500g) all-purpose flour Instructions Make the Lemon Curd: Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl on top, making sure the bottom doesn't touch the water. In the bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over the simmering water, whisking constantly, until the mixture thickens to a pudding-like consistency and coats the back of a spoon (about 8–10 minutes). Be patient and don’t raise the heat—slow and steady prevents curdling. Remove the bowl from the heat and immediately whisk in the butter cubes until smooth. Cover with plastic wrap pressed directly on the surface and refrigerate until thickened (at least 2 hours or overnight). Make the Cookies: Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. In the bowl of a stand mixer (or using hand beaters), beat the butter, granulated sugar, and confectioner's sugar together until light and fluffy—about 3–4 minutes. Add the salt and vanilla extract and mix to combine. Gradually add the flour and mix on low speed until a soft dough forms. Roll out the dough on a lightly floured surface to about 1/4-inch (6 mm) thickness. Cut out cookie rounds with a fluted cutter. For half of them, cut out a small circle or heart from the center to create the “window.” Transfer cookies to prepared sheets and bake for 15-20 minutes, or until the edges are just turning golden. Let cool completely on the baking sheets. Assemble: Spread about 1 teaspoon of lemon curd onto the flat side of each full cookie round. Dust the cut-out cookies (the tops) with confectioner's sugar before sandwiching them on top. Gently press together and let sit for 30 minutes to set. Notes Make the lemon curd a day or two ahead—it thickens beautifully in the fridge. Store filled cookies in an airtight container in the refrigerator for up to 5 days. The cookies freeze well before assembling. Add 1/2 teaspoon lemon extract to the dough for even more citrus flavor.