Lemon Cookies Recipe | Lemon Thumbprint Cookies скачать в хорошем качестве

Lemon Cookies Recipe | Lemon Thumbprint Cookies

These lemon curd cookies are one of my all time favorite! They are buttery, zest and super flavorful. The perfect cookies for lemon lovers. ►Full written recipe: https://thecookingfoodie.com/recipe/l... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: For the Lemon curd: 1/2 cup (100g) Sugar Zest from one lemon 3 Egg yolks, large 1/4 teaspoon salt 1/4 cup (60ml) Lemon juice 1/4 cup (55g) Butter, unsalted For the Lemon cookies: 3/4 cup (150g) Sugar 1 tablespoon Lemon zest 1/2 cup (115g) Butter, softened 2 Eggs, large 2 tablespoons Lemon juice 1 teaspoon Vanilla extract 2 cups + 3 tablespoons (275g) Flour 1/2 teaspoon Baking powder 1/4 teaspoon Salt Powdered sugar Directions: 1. Making the Lemon Curd: Combine sugar and lemon zest in a bowl, then rub the zest into the sugar with your fingertips. Note: This releases more oils from the zest, making your lemon curd extra fragrant. 2. Add egg yolks and salt to the lemon-sugar mixture. Whisk by hand until the mixture is slightly fluffy and lighter in color. 3. Heat lemon juice in a saucepan over medium-high until it just starts to boil. 4. Slowly pour the hot lemon juice into the egg yolk-sugar mixture while stirring constantly. Note: This step tempers the egg yolks, preventing the lemon curd from splitting or curdling. 5. Return the mixture to the saucepan. Cook on low heat, stirring constantly until it thickens (about 4-5 minutes). Do not let it boil. Once thickened, remove from heat and stir in the butter until melted. 6. For a smooth texture, strain the lemon curd through a fine mesh sieve to remove the zest. 7. Pour the lemon curd into a bowl and cover with plastic wrap, ensuring it touches the surface to prevent skin from forming. Let it cool to room temperature. 8. Making the Lemon Cookies: In a large bowl, combine sugar and lemon zest, then rub the zest into the sugar with your fingertips. Note: This enhances the lemony aroma of your cookies. 9. Add melted butter, eggs, lemon juice, and vanilla. Whisk until well combined. 10. In a separate bowl, mix flour, baking powder, and salt. Add to the wet ingredients. 11. Stir with a wooden spoon or spatula until you get a smooth, batter-like dough. 12. Chill the dough in the fridge for at least 1 hour or overnight. Note: Chilling firms up the dough, making it easier to handle and preventing the cookies from spreading too much during baking. 13. Assembling & Baking the Cookies: Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. 14. Use a 2-tablespoon scoop to portion the dough. Roll each portion in powdered sugar, then form into balls. 15. Place the dough balls on the baking sheets, spaced well apart (about 8 per sheet). Make a well in the center of each ball with a ½-tablespoon measuring spoon. Fill each well with a generous teaspoon of lemon curd. 16. Bake at 350ºF (180ºC) for 9-12 minutes, until the cookies spread and crack at the edges and the lemon curd puffs up slightly. Note: Keep the second batch of cookies in the fridge while the first batch bakes. 17. Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Recipe inspired by: https://theloopywhisk.com/2023/04/07/...