Have you ever been faced with the dilemma of what to do with left over dough? When I made Tosca pies a few weeks back I decided not to throw the left overs away since it’s such a waste of money and deliciousness! Since then it’s just been lying around in the freezer, and each time I open the freezer door the dough has been asking to be made into something tasty! At last the dough won and I picked it out and made some cookies with it. Not just any cookies.. Since I’m a real citrus lover, these cookies were perfect for me! Crumbly and a little crispy in the edges and a perfect amount of zesty lemon and crispy icing. These were a challenge to shoot because before I had even gotten the camera out, half of these little lovelies had already been eaten! And one of my favorite thing about these cookies is that they are so small; you can eat two or three without feeling guilty! Is it just me, or doesn’t it feel more satisfying to eat two small cookies than one large? 😉
This recipe gives about 60 small or 30 bigger cookies:
90 g powdered sugar
270 g plain flour
180 g butter at room temperature
20 g egg yolk
135 g lemon curd
Zest from one lemon
1 teaspoon freshly pressed lemon juice
270 g powdered sugar
5 1/2 teaspoon water
1.. Put all of the ingredient for the shortcrust in a mixer bowl and mix until the dough starts coming together. Mix it as little as possible.
2.. Wrap the dough with clingfilm and put it in the fridge for 15-30 minutes.
3.. Preheat the oven to 175°C/350 F.
3.. Divide the dough into four and roll each piece into a long, quite thin sausage, about 2-3 cm in diameter.
4.. Put the sausages onto two baking trays with baking paper, two sausages on each. Flatten them slightly. The spoon in the picture is a teaspoon)
5.. Use your finger to make an indentation along the middle of the sausage. Be careful not to make it too deep since the cookies might break if the pastry is too thin.
6.. Mix together the ingredients for the lemon filling and distribute it evenly in the indentations.
7.. Bake the cookies for 10-15 minutes in the middle of the oven (the time varies a lot between ovens), until the edges start to get some color.
8.. Leave to cool for about 5 minutes, make the icing by simply mixing the ingredients together, and drizzle it over the cookies.
9.. Cut the cookies in thin slices and leave to cool for about 20 minutes on the baking trays, until the lemon curd has started to set. Let them cool together like in the picture instead of separating them since this will result in a nicer appearance.
10.. Move the almost cool cookies to a cooling rack and let cool completely.
11.. Eat and enjoy!
Note: if you use scraps from another project instead of making the dough from the recipe: weigh the dough, and multiply each of the ingredients for the lemon filling and icing by “”weight of your dough (in grams)” divided by 560″. Since my dough weighed 250 g, i multiplied each ingredient by 250/560=0,45 to get the right amount.
Thanks for stopping by and hope you’ll make these soon!