There’s nothing like a filled cookie! These little crunchy fruity and robust cookies will make your friends and family very happy. The dough is flavored with a hint of lemon, filled with raspberry and strawberry jam, glazed with a lemon glaze and the sprinkled with powdered sugar. They are one of the best cookies ever.
Preheat oven to 375 degrees ~ bake for 8-10 minutes.
1 cup of sugar
1 c. Butter softened (2 sticks)
3 tbsp milk
1 teaspoon lemon juice
Mix and add:
3 c. Flour
1 1/2 tsp baking powder
1/2 tsp salt
Mix and place in a ziploc bag and refrigerate for 2 hours.
2 c. Powdered sugar
1/3 c. Fresh lemon juice
1 tbsp finely grated lemon zest
Your favorite fruit jam.
When ready, roll out to 1/8 inch thickness.
Cut out 24 circles and half of them cut out a smaller circle in the middle. You will have 12 bottoms without a hole and 12 tops with a hole.
Any remaining dough repeat until you have used up all of the dough. You should get 24 double layer cookies from this batch. Bake them on an ungreased cookie sheet. They will be light in color but after they cool they will be crisp.
They will need to cool completely. Brush with glaze only the top of the cookies with the hole in the center. Let them dry. Add a teaspoon of your favorite jam to the bottom cookie and spread. Place the tops on the bottom. The jam will be like glue holding them together. When ready to serve sprinkle with powdered sugar.
These cookies are very bright in flavor. Probably the zest is one of the things that sends them over the top. The second thing that gives them a wow factor is straight lemon juice in the glaze. They are super delicious. If you decide to make them you may want to double the batch. I got 28 cookies. I like to double my recipes and place in my fridge a ziplock bag with dough so I can make them anytime I want. It’s very convenient especially around the holidays! Enjoy!
Glazed Lemon Cookies
Preheat oven to 350 degrees ~ bake for 12-15 minutes
2 c. Flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1/2 c. Unsalted butter room temp
1 c. Sugar
1 large egg
1 tsp. vanilla
2 c. Confectionery sugar
2 tbsp finely grated lemon zest
1/3 cup fresh lemon juice
Beat together butter and sugar until fluffy
Add: egg, vanilla and lemon juice
Add: flour, baking soda, salt, and zest.
Scoop with a small ice cream scoop, about a one inch ball.
Flatten slightly and space them 1 inch apart on ungreased cookie sheet. Cool cookies completely. Frost with lemon glaze.
Baking Pizzelles always brings me back to my Italian grandmother Asunta. She used to make these by the dozens. Along with a few other Italian Cookies that may or may not make an appearance through the holidays. Quite frankly, we are all just a little sick of the same cookies that we have made year after year. And, unfortunately they have never been embraced by the newer generations in the family. I cannot say that anybody is tired of these cookies. They are light and crisp and powdered sugar messy and you need a Pizzelle iron to make them.
3/4 c. Melted butter
3/4 c. Sugar
3 eggs beaten
1 tsp. vanilla
2 tsp. anise flavoring
1 scant tsp baking powder
1/2 c. Flour
Batter will be loose
Drop into a heated buttered pizzelle maker, remove when golden.
These pretty little lemon pies, rock! They are as easy as pie to make. Two ingredients is all you need. Okay, four if you add coarse sugar to the top and count the egg wash. These are just so elegant and wonderful. They are tart and sweet and really flaky.
Lemon Pie Cookies
Makes 20 cookies, bake in preheated 400 degree oven 8 – 10 minutes
1 box already Pie crust with 2 rolled pie crusts
1 10 oz jar lemon curd
Coarse white sugar
1 egg, beaten
With a round cutter, unroll 1 pie crust and cut out 20 2″ circles of pie crust. Lay them on the counter. Cut slits in 10 circles for the tops of the cookies. This is for the air to escape while cooking. On the 10 bottoms, place a generous 1/2 tsp. of lemon curd in the center. Brush egg wash around the lemon curd on the edge of the pie crust. This will be the glue that seals the cookies together. Place the tops on the cookies and press the edges together. Brush the top with egg wash and sprinkle with coarse sugar. Bake in a 400 degree oven for 8 minutes. If your oven seems too hot, the filling will spill out while cooking, you may need to lower the oven temp to 375. I recommend a test cookie. Repeat with the second rolled pie crust. Makes 20 cookies. You will have a ball of scraps left over of pie dough, this will need to be rolled out to get the full 20 cookies.