Lemon melting moments
 
Prep time
Cook time
Total time
 
A simple, light cookie, adapted from my mum’s recipe from an old magazine, title unknown.
Author:
Recipe type: Dessert
Serves: 16 cookies
Ingredients
  • FOR THE COOKIES
  • 125g butter, at room temperature
  • zest from one large lemon
  • ½ cup icing sugar
  • ½ cup custard powder
  • 
approx ¾ cup self raising flour
  • FOR THE FILLING
  • 30g butter, room temperature
  • 2 cups icing sugar
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla extract
Instructions
  1. MAKE THE COOKIES
  2. Preheat oven to 350F and prepare cookie trays with parchment paper.
  3. Using a stand mixer and the whisk attachment or electric hand beaters, cream the butter and lemon zest until light and fluffy, about 1-2 minutes.
  4. Add the icing sugar and continue to beat until creamy.
  5. Using a rubber spatula, fold in the custard powder and then gradually add the flour until the mixture has come together enough to make small balls of dough. Don’t add all the flour at once – depending on the weather, you might need less than ¾ cup – the mixture should not be too crumbly otherwise you won’t be able to form the cookie shapes.
  6. Roll into small, teaspoon sized balls, press with a fork to flatten the cookies slightly.
  7. Bake for 12-15 minutes until cookies are golden. They will still be a little soft as you take them out of the oven.
  8. Remove cookies from trays with a large spatula and place on cooling rack until completely cool.
  9. MAKE THE FILLING
  10. Cream the butter with electric hand beaters until light and fluffy.
  11. Add the icing sugar and continue to beat (at first on low speed so the icing sugar doesn't go flying everywhere) until the icing sugar is almost completely absorbed into the butter.
  12. Add the milk and vanilla and beat until the mixture is thick and creamy - think Nutella-type consistency that you can pipe into the cookies.
  13. TO FILL
  14. Fill a piping bag (14") with the filling.
  15. Turn 8 of the cooled cookie halves upside down and pipe about a tablespoon of the filling on each half.
  16. Carefully using a circular motion, join matching cookie halves making sure not to press too hard as the cookies will still be a little soft.
  17. Store in an airtight container.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2013/02/the-french-fridays-with-dorie-st-valentines-day-cookie-exchange/