Stuffed Lemon Cookie: A Tangy Delight
Introduction
If you are a fan of tangy desserts, then this recipe is just what you need. The Stuffed Lemon Cookie combines the refreshing taste of lemon with a sweet and buttery cookie dough. With a delightful surprise inside, this cookie is sure to be a hit at any gathering or as a special treat for yourself. The combination of the zesty lemon and the rich cookie dough creates a flavor explosion that is hard to resist. So, let’s dive into the ingredients and steps to make this scrumptious Stuffed Lemon Cookie.
Ingredients
For the cookie dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the lemon filling:
- 1 cup lemon curd
Steps
Step 1: Preparing the cookie dough
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix as it can result in a tough cookie texture.
Step 2: Shaping the cookies
Divide the dough into two equal portions. Flatten each portion into a disc shape and wrap them separately in plastic wrap. Refrigerate for at least 1 hour or until the dough is firm.
Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once the dough is chilled, take one disc out of the refrigerator. On a lightly floured surface, roll out the dough to approximately 1/8-inch thickness. Use a round cookie cutter to cut out circles of dough. The size of the circles will depend on how big you want your cookies to be. Repeat this process with the second disc of dough.
Step 3: Assembling the cookies
Take one circle of cookie dough and place a teaspoon of lemon curd in the center. Make sure to leave a small border around the edges. Take another circle of dough and place it on top of the lemon curd. Press the edges together gently to seal the cookie. Repeat this process with the remaining circles of dough and lemon curd.
Place the stuffed cookies onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations
The Stuffed Lemon Cookie can be customized to suit your taste preferences. Here are a few variations you can try:
1. Raspberry Filling:
Instead of lemon curd, use raspberry jam or preserves as the filling. The tartness of the raspberry will complement the sweetness of the cookie dough.
2. Chocolate Drizzle:
Once the cookies have cooled, drizzle them with melted chocolate for an extra touch of indulgence. Dark or white chocolate both work well with the tangy lemon flavor.
3. Coconut Coating:
Roll the stuffed cookies in shredded coconut before baking for a tropical twist. The coconut adds a delightful texture and flavor to the cookies.
Tips
Here are a few tips to ensure your Stuffed Lemon Cookies turn out perfectly:
1. Chilling the dough:
It is essential to chill the cookie dough before rolling it out. This helps the dough hold its shape while baking and prevents the cookies from spreading too much.
2. Sealing the edges:
Make sure to seal the edges of the stuffed cookies well to prevent the filling from leaking out during baking. Press the edges gently but firmly together, ensuring they are securely sealed.
3. Adjusting the sweetness:
If you prefer a sweeter cookie, you can dust the baked cookies with powdered sugar or sprinkle some sugar on top before baking.
Conclusion
The Stuffed Lemon Cookie is a delightful combination of tangy lemon and sweet cookie dough. With its surprise filling, this cookie is sure to be a crowd-pleaser. Whether you enjoy them as a treat for yourself or share them with others, these cookies are bound to bring a smile to your face. Experiment with different fillings and variations to create a personalized twist on this classic recipe. So, get ready to indulge in a tangy delight with the Stuffed Lemon Cookie!
FAQs
1. Can I use store-bought lemon curd for this recipe?
Yes, you can use store-bought lemon curd if you don’t have the time or ingredients to make it from scratch. However, homemade lemon curd will give the best flavor.
2. How long can I store these cookies?
The Stuffed Lemon Cookies can be stored in an airtight container at room temperature for up to 1 week. Just make sure to let them cool completely before storing them.
3. Can I freeze the dough?
Yes, you can freeze the cookie dough for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw it in the refrigerator before rolling it out and assembling the cookies.
4. Can I use a different citrus fruit for the filling?
Yes, you can experiment with different citrus fruits, such as lime or orange, for the filling. Adjust the sweetness accordingly to balance the tartness of the fruit.
5. Can I make smaller or larger cookies?
Absolutely! You can adjust the size of the cookies to your preference. Just keep in mind that baking time may vary depending on the size of the cookies.
