One of the “top searches” for this blog is for lemon curd. So therefore, I will provide you, dear readers, with another use for our delicious meyer lemon curd. This is purely for you, though, it has nothing to do with the fact that I’ve got about 20 jars of lemon curd stashed in random corners around my house.
We’re making cookies, by the way. Shortbread and lemon curd sandwich cookies, that is. Sound good?
Shortbread is easy. 4 ingredients is all you need. Probably 4 ingredients you already have in the cupboard.
Cream butter and sugar.
Sift in the flour and cornstarch. I added the insides of a vanilla bean too, for good measure.
Blend together using a pastry cutter until combined. If the dough seems too dry, add a bit of butter. On the other hand, if the dough seems too wet, add more flour.
When the dough is just right, wrap it in plastic and put it into the refrigerator and leave it for 20 minutes.
Cut the dough in half and put half back in the fridge. Roll out the other half, as thin as you can get it, yet thick enough that you’ll be able to cut out rounds and transfer them to a baking sheet. Let’s say about 1/8-1/4″. When you’re done with the first batch, roll out the second batch.
Cut out circles, in whatever diameter you choose–I used one about 1-1/2″.
Place the cookies on a Silpat baking mat or parchment-lined baking sheet.
Bake for 12-20 minutes, rotating the pan midway. You don’t want the cookies to become brown so keep an eye on them. They should just have a faint golden-ness about them. Let them cool completely on a rack.
When the cookies are cool, spread half of them with lemon curd.
Then top the lemon curd halves with the plain ones. Squish together.
Then take some photos and admire your handiwork.
You can also admire my cool new plates I got off of Craigslist.
Next, ditch your self control and stop admiring things and shove an entire cookie into your mouth. Then another. And another. Just try to stop. I dare you.
(shortbread recipe adapted from Pioneer Woman)