Episode: Cookie Class
Total:
2 hr 55 min
Active:
40 min
Yield:
6 to 7 dozen cookies
Level:
Intermediate

Ingredients

Cookies: 
Lemon curd:
Basic Butter Cookies:

Directions

Special equipment: a 1 1/4-inch round cookie cutter; a pastry bag fitted with small plain tip or a heavy-duty sealable plastic bag (not pleated)

Lemon curd:

To make the cookie dough: Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour. To make the lemon curd: Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough. Preheat oven to 350 degrees F. While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4-inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners' sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner. Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner. Just before serving, sift some remaining confectioners' sugar over tops of sandwiched cookies. Cookies (baked and coated with confectioners' sugar but not filled with lemon curd) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered. Sandwiched cookies (without additional confectioners' sugar) keep, layered between sheets of waxed paper or parchment in an airtight container, chilled, 4 days.

Basic Butter Cookies:

 Whisk together flour, baking powder, and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

IDEAS YOU'LL LOVE

Lemon Curd Tart

Recipe courtesy of Ina Garten

Daisy Shortbread Cookies

Recipe courtesy of Ina Garten

Rosemary-Lemon Shortbread Cookies

Recipe courtesy of Valerie Bertinelli

Lemon Spaghetti

Recipe courtesy of Rachael Ray

Lemon Chicken

Recipe courtesy of Rachael Ray

Chocolate Chunk Cookies

Recipe courtesy of Ree Drummond

Shortbread Cookies

Recipe courtesy of Ina Garten

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Lemon Cake

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking