Sunday, November 13, 2011
Angel Whispers - Lemon Sandwich Cookies
I knew beforehand but the fact that I wanted to wake up my husband and ask him to please fix the dang Internet for me proves how lazy I am. Our wireless router is on the 2nd floor and having to go up there three times was really hurting my couch lounging time.
On my three trips up to the wireless router I passed by our senile cat Bella, I was so angry over the manual labor I was having to do that it was really hard for me not to take it out on her....her little tail was begging to get stepped on since she was evenly spread out over one whole stair.
Don't worry, I didn't...I might have called her a few names though.
Any more things to prove the laziness going down in this house...I have a few.
1. Running the dryer on the same load of clothes for the 5th time..in 3 days..
2. Letting my child eat cheese puffs off the floor...we haven't had cheese puffs in the house for weeks.
3. Pee Sneezing...because god forbid I get off the couch to pee when I need to! But seriously as a pregnant woman my work should just give me a network jack near the potty with the amount of pee breaks I take.
TMI? Sorry! Let get to the cookies shall we.
Delightfully borrowed from AllRecipes, slightly altered.
Makes 2 dozen
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 tsp Lemon Juice (if needed for dryer dough)
INGREDIENTS (Cookie Filling)
1 egg, beaten
2/3 cup white sugar
1 1/2 teaspoons lemon zest
3 tablespoons lemon juice
1 1/2 tablespoons butter
3 tbs cornstarch
1-2 cups powdered sugar
In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown just a weeeeee bit on the edges. Remove from baking sheets to cool on racks.
To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice, cornstarch and butter in the top of a double boiler over high heat. Stir until thick (10-15 min).
Remove from heat and add enough powdered sugar to form a thick movable paste. Sandwich cookies with filling. Remember that if your filling is still super hot the cookies might slide a bit, I recommend letting the batter cool for just a bit to prevent this.