Thursday, December 19, 2013

What We Ate {Lemon Fingers}

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Good morning!

I'll make it short and sweet today, since I have a busy day ahead of me.  Tonight, I have the pleasure of hosting several of the ladies from work in our annual Christmas Cookie Exchange.  I inherited the party from a co-worker who retired a few years ago, and look forward to hosting it each year!!

It only seemed natural to share my cookie recipe with all of you!

Lemon Fingers

1/2 cup plus 4 tsp. butter, softened
1/2 cup sugar
1 egg
2 tsp. grated lemon peel
1 1/2 cup flour
1 tsp. baking powder
1 jar Dickinson's Lemon Curd
powdered sugar

Preheat oven to 400 degrees.  Cream butter and sugar until light and fluffy.  Add the egg and grated lemon peel.  Fold in flour and baking powder, working it into a dough ball.

Divide the dough in half and shape into strips each about 1 1/2 inches wide (will spread out during baking).  Place on a greased cookie sheet. 

Using the handle of a wooden spoon, make a deep groove along the center of each strip, leaving the ends intact in order to contain the curd.  Fill groove with curd, making sure that the curd doesn't go over the top of the groove.  Using a sandwich bag with one corner cut off as a make-shift pastry bag works well.  

Bake 10-15 minutes.  Cool on a wire rack. Sprinkle with powdered sugar.  Cut into 'fingers' about 3/4 inch wide. 

YUM!  They are so good!  I love that they aren't super sweet!  

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