Stuffed Lemon Cookies

Stuffed Lemon Cookies 🍋

Freshly baked Stuffed Lemon Cookies with a zesty twist! Perfect for your dessert cravings! 🍪✨

Ingredients:

Lemon Curd Filling:

• 55 grams caster sugar
• 4 grams cornstarch
• 1 egg
• 45 grams fresh lemon juice
• Lemon peel from approximately 1/4 lemon
• 22 grams unsalted butter

Lemon Cookie Dough:

• 110 grams unsalted butter, room temperature
• 110 grams caster sugar
• Lemon zest from 3/4 of a lemon
• 1 teaspoon vanilla paste or extract
• 1 egg
• 200 grams all-purpose flour
• A pinch of salt
• 1/2 teaspoon baking soda
• Granulated white sugar for coating

Directions:

Lemon Curd Filling Preparation:

1. In a medium-sized, heatproof bowl, mix caster sugar with cornstarch.
2. Whisk in the egg, lemon juice, and lemon peel.
3. Set over a bain-marie, stirring often, until the mixture thickens (about 10 minutes). Stir constantly for an additional 2 minutes.
4. Remove from heat, add butter, and mix to cool rapidly. Cover with plastic wrap and chill for at least 30 minutes. Can be made a day ahead.
5. Portion chilled curd into 10 scoops on a tray and freeze until solid.

Lemon Cookie Dough Preparation:

1. Cream butter, sugar, lemon zest, and vanilla until smooth.
2. Mix in the egg.
3. Sift in flour, salt, and baking soda; fold gently until it forms a dough.
4. Chill dough for 20 minutes. Flatten each dough portion, place a scoop of frozen curd in the center, and seal.
5. Roll in granulated sugar and space on a lined tray.
6. Bake at 180°C (350°F) for 8-9 minutes until edges are golden. Cool on the tray.

Nutritional Information:

• Prep Time: 30 minutes
• Cooking Time: 8 minutes
• Total Time: 1 hour 38 minutes
• Calories: 150 per cookie
• Servings: 10 cookies

Weight Watchers Points:

• Each cookie is approximately 7 Weight Watchers points.