Enjablog

I made these cookies for Alison’s cookie party a couple weeks ago and have made them again 3 times since. This is the closest I’ve come to “inventing” a recipe and they came out pretty much exactly as I had hoped! The flavors are inspired by Sonny & Anna’s wedding cake, the decorating is a style I saw in a Martha Stewart recipe a while back (and tried out on some Valentine cookies), and the recipes are all modified from various sources.

I’ll be making them again next week and I’m going to experiment with the cookie dough a bit. This recipe is really not intended to be rolled and cut, so it’s a little soft and spreads more than other sugar cookies. I’ll update the recipe if I find something I like better.

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Lemon Curd Filling

Modified from:
Wedding Cakes You Can Make
Alton Brown

Makes 2 cups

1/3 cup lemon juice
3 large eggs
1 large egg yolks
1 cups sugar
1 sticks unsalted butter
Finely grated zest of 1 lemons, optional

Add enough water to a medium saucepan to come about 1-inch up the side.
Bring to a simmer over medium-high heat.
Meanwhile, combine egg and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan.
(Bowl should be large enough to fit on top of saucepan without touching the water.)
Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
Remove to a clean container. Refrigerate for up to 2 weeks.

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EDIT: Better cookie recipe!
White Chocolate Lemon Cookies II

Made 3 dozen sandwiches.

1 cup Unsalted butter, softened
2 oz white chocolate, melted
2/3 cup Sugar
1/2 tsp lemon oil
1 large Egg

In small bowl:
1/4 Tsp Baking powder
1/8 Tsp Salt
2 1/3 cups All-purpose flour

1. Mix melted chocolate and butter. Beat in sugar until well blended. Beat in lemon oil and egg.
2. Stir in dry ingredients.
3. Refrigerate dough until cold, at least an hour.
4. Working with 1 portion of dough (leave the other refrigerated), roll out and cut cookies, using 2- or 3-inch cutters, adding flour as needed. With a wide spatula, carefully transfer them from the wax paper to the cookie sheets, spacing about 1 inch apart.
4. Preheat the oven to 350 degrees. Lightly grease cookie sheets.
5. Bake, 1 sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until cookies are just slightly colored on top and slightly darker at the edges. Transfer sheets to wire racks and let cookies firm up, 1 to 2 minutes, then transfer the cookies to wire racks and let stand until thoroughly cool.

ASSEMBLY:
1. Dust tops of cookies with powdered sugar.
2. Spread lemon curd on whole cookies.
3. Top with cookies with centers cut out.

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Old Recipe:
White Chocolate Lemon Cookies

Modified from:
Half-Hour Meals

Makes 2 dozen sandwiches

1 cup butter
2 oz white chocolate
1 3/4 cups white sugar
1/2 tsp lemon oil
2 eggs
1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 3/4 cups all purpose flour

Preparation
1.In a large bowl gently melt the white chocolate with the butter in a microwave, remove the chocolate and butter when it’s begun melting and stir it until the melting is complete.
2.Add the sugar to the melted mixture and beat well to dissolve the sugar, add lemon oil, and then beat in the eggs one at a time.
3.In a separate bowl combine all dry ingredients and mix well.
4.Mix the dry ingredients in to the butter mixture.
5.Cover bowl or put dough in a plastic bag and put in the refrigerator to chill for at least 6 hours.

WHEN READY TO BAKE:
1.Preheat oven to 375 degrees.
2.Roll dough out to about 1/4″ thick.
3.Cut out a tray of circles. Using a smaller cookie cutter, cut out the centers of half the circles.
4.Bake for 6-8 minutes (oven temps vary so check around 6 mins).
5.Cool on the sheet for at least 3 mins and then remove to a wire cooling rack.