GRAPEFRUIT CUTTER RECIPES

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LEMON CURD COOKIES RECIPE: HOW TO MAKE IT



Lemon Curd Cookies Recipe: How to Make It image

I've made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 18

1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ground pecans, toasted
FILLING:
1-1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup lemon juice
4 large egg yolks, lightly beaten
6 tablespoons butter, cubed
2 teaspoons grated lemon zest
Confectioners' sugar

Steps:

  • Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.

Nutrition Facts : Calories 353 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 41g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

BROWN SUGAR PECAN BEARS RECIPE | FOOD NETWORK KITCHEN ...



Brown Sugar Pecan Bears Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     dessert

Total Time 4 hours 5 minutes

Cook Time 1 hours 15 minutes

Yield about 70 cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
68 pecan halves (about 1 1/4 cups)
2 ounces milk chocolate, chopped (not chips)

Steps:

  • Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg, then the vanilla until completely combined, scraping the bowl as necessary. Add the flour mixture and mix on medium-low speed until completely incorporated, about 1 minute. Divide the dough in half, then pat or roll each piece into 1/4-inch thick sheets between pieces of plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
  • Position 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
  • Working with 1 piece of dough at a time, remove the plastic wrap and transfer the dough to a piece of parchment paper. Place a second piece of parchment on top and roll out the dough between the parchment to 1/8-inch thick, being sure to smooth out any creases. Cut out 20 to 22 bears by pressing a 2 3/8-inch bear cookie cutter into the dough, sliding a small offset spatula underneath the cutter and dough and lifting to release from the paper. Place the bears on one of the prepared baking sheets about 1 inch apart. (If the dough becomes too soft, put it in the freezer to firm up a little so it is easier to work with.) Reserve the dough scraps wrapped in plastic at room temperature.)
  • Place a pecan between the arms of each bear and fold the arms up around the pecan to make it look like the bear is hugging the nut (the arms may crack at the shoulder; that's okay as long as they sit on the nut). Put the baking sheet in the freezer to firm up, 10 minutes. Repeat with the second piece of dough, adding the scraps to the reserved scraps to roll later. After 10 minutes, take the first baking sheet out of the freezer to bake it and put the second baking sheet in to chill. 
  • Bake, 1 baking sheet at a time, rotating it 180 degrees halfway through, until the cookies are beginning to become golden at the edges but are still slightly soft to the touch, 14 to16 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack to cool completely, about 10 minutes. The cookies will firm as they cool. 
  • Knead together the reserved scraps and reroll, chilling if necessary; repeat the forming, chilling and baking process until all the dough has been used. 
  • Melt the milk chocolate in a microwave-safe bowl in the microwave at 30-second intervals, stirring between each interval, about 2 minutes total. Use a toothpick to draw chocolate eyes, noses, ears and feet on the bears. Alternatively, put the melted chocolate in a resealable plastic bag, snip off a corner and pipe the features onto to cookies. Let the chocolate set completely before serving, about 30 minutes. 

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