But once the dust settles and the hoopla is over, I find myself missing the quiet time in the kitchen rolling out cookies or sitting at the table sprinkling colorful little decorations on each bite-sized treat. Also, I have a LOT of lemon curd sitting in my fridge that needs to be used up. The solution? Lemon curd thumbprint cookies, of course! Just use the lemon curd you made here: Lemon Curd and follow the simple dough recipe below.
Alice Waters' Sweet Tart Dough
(The Art of Simple Food)
8 tablespoons of butter (1 stick) *room temp
1/3 cup of sugar
- Add and mix until completely combined:
1/4 teaspoon of salt
1/4 teaspoon of vanilla extract
1 egg yolk
- Add:
1 1/4 cups of all-purpose unbleached flour
- Mix well, stirring and folding, until there are no more dry patches.
- Form 1 inch dough balls.
- Roll in sugar and place on a parchment lined baking sheet about 1 inch apart.
- Press your thumb in the top of each cookie to make a depression.
- Bake cookies in a preheated 350F oven for 12 minutes.
- Remove from the oven and fill the depressions with lemon curd.
- Bake for another 5 minutes, or until golden brown. Let cool before serving.
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