I decided to make these mainly because I wanted to incorporate my lemon curd into a cookie recipe that wasn't a thumbprint cookie recipe.
The original recipe for these cookies calls for lemon juice and lemon zest but I substituted with lemon curd and made some adjustments to the recipe. I was super happy with the results. The cookies turned out like little crispy clouds. The process is a bit longer than regular recipes but the results are so worth the wait.
Makes 24 cookies
200 grams castor sugar
150 grams unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon baking Powder
1/8 teaspoon bicarbonate of soda
1 1/2 cups all-purpose flour
1/2 cup icing sugar
200ml lemon curd
Pre-heat your oven to 180°C and line your baking sheet with baking parchment.
In a bowl whisk together the sugar and butter until the butter is a pale yellow colour. To this, add the vanilla and lemon curd and mix well.
Next, add your dry ingredients using a spatula or a dough hook. If the dough seems dry, you can keep adding lemon curd to the mix until it forms a soft (NOT WET) dough. Roll your dough into a ball and place it in a fridge to chill for about an hour.
After an hour, take out the dough and scoop some out using a tablespoon. Roll it into the icing sugar and place it onto the baking sheet. Repeat this until the dough is done. Keep the balls and inch or two apart. Place your baking tray into the oven on the middle shelf and closely watch the cookies. The should bake for 10 minutes (until the just start to brown) before you take them out of the oven. Let them cook on a cooling rack before serving.
If you want to have them later, wait for them to completely cool then store them in an airtight container.