Page 59 - Harnett Life Spring 2022

Eggy Lemon Sandwich Cookies
Recipe courtesy of the American Egg Board
and “Joy the Baker”
Total time: 1 hour, 40 minutes
Yield: 16-18 cookies

Dough:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup vegetable shortening
1/4 cup unsalted butter, softened to room
temperature
1 cup granulated sugar
1 large egg
2 tablespoons whole milk
2 teaspoons vanilla extract

Lemon Curd:
1/2 cup fresh lemon juice
2 teaspoons finely grated lemon zest
1/2 cup granulated sugar
3 large eggs
6 tablespoons unsalted butter, cut into cubes

Buttercream:
1 cup unsalted butter, softened to room tem-
perature
2 cups powdered sugar
1 pinch salt
1 teaspoon finely grated lemon zest
1-2 tablespoons warm milk
1 teaspoon poppy seeds

To make dough: In medium bowl, whisk flour, baking soda,
baking powder and salt. To make lemon curd: In 2-quart heavy saucepan, whisk juice,
zest, sugar and eggs. Stir in butter and cook over low heat,
In bowl of stand mixer fitted with paddle attachment, cream to- whisking frequently, until curd is thick enough to hold marks
gether shortening and butter until well combined. Scrape down of whisk and bubbles appear on surface, about 6 minutes.
sides of bowl, add sugar and beat on medium speed until pale
and fluffy, 3-5 minutes. Transfer lemon curd to bowl and chill, covered with plastic
wrap, until cold, at least 1 hour.
Add egg, milk and vanilla extract; beat until combined. Add
dry ingredients and beat on low until dough forms. Scrape To make buttercream: In medium bowl using electric hand
down sides of bowl to ensure no dry pockets at bottom. Wrap mixer, beat butter until well softened. Add powdered sugar,
and refrigerate dough 30 minutes. salt and lemon zest; beat on low. Add milk and whip to com-
bine. Beat in poppy seeds. Transfer frosting to zip-top bag with
Place rack in upper third of oven and preheat to 350 F. corner cut off or piping bag with medium round tip. Leave but-
tercream at room temperature until ready to pipe.
Roll half of dough on lightly floured counter to 1/4-1/2-inch
thickness. Cut with 2-3-inch egg cookie cutter and place on To assemble cookies: Flip each whole egg cookie so bottoms
parchment paper-lined baking sheet. Use 1-inch round or egg- are facing up. Pipe buttercream frosting around edges. Spoon
shaped cookie cutter to cut yolk holes out of half the cookies. 2-3 teaspoons lemon curd into centers of cookies. Top each
Bake 8-10 minutes until just golden around edges. Cool com- with one cookie with hole; press gently and spoon 1 teaspoon
pletely before filling. lemon curd into cookie hole.