Strawberry-Filled Lemon Cookies
Posted by: Jerseygirl Fri 14 Oct 2005 7:10 am
2 C. fresh strawberries, hulled and coarsely chopped
1/4 C. sugar
1 tsp. fresh lemon juice
dash of salt
Combine ingredients in a heavy saucepan. Cook over medium heat, stirring
frequently, until mixture is jam-like and reduces to about 1/2 C. Set aside to
cool at room temperature, or refrigerate.
6 T. cold unsalted butter, cut into pieces
1/2 C. plus 1 T. sugar
finely grated zest of 1 lemon
1 T. fresh lemon juice
1 C. flour
1/2 tsp. baking powder
1/8 tsp. salt
Combine butter and 1/2 C. of the sugar in a bowl. With electric mixer, beat
until smooth and creamy. Beat in lemon zest and juice. In a small bowl, combine
flour, baking powder and salt. Whisk gently to blend. With mixer on low speed,
gradually add to the butter mixture, stirring just until incorporated. On a
lightly floured work surface, shape dough into two 1 inch logs, each about 10
inches long, and wrap tightly in plastic. Refrigerate until firm, at least 1
hour or up to 1 week. Preheat oven to 350 degrees F.Line 2 baking sheets with
parchment paper. Remove plastic wrap from dough. Cut each log into 24 slices
about 3/8 inch thick. Place 1 inch apart on prepared baking sheets. Sprinkle
remaining sugar over the tops. Bake until barely golden at the edges, 12-14
minutes. Cool 5 minutes on baking sheets; transfer to wire racks to cool
completely. Turn half the cookies sugar-side down; spread flat side with 1 sp.
strawberry filling. Place remaining cookies on top, sugar-side up, pressing
gently to form a sandwich cookie. Filled cookies soften quickly, so assemble
shortly before serving.
Makes 24 cookies.