Thursday, January 13, 2011

May-ya Make Dookies, Mommy.

When your child says to you (in her own way, of course,see blog title) that she wants you to make cookies with her, you drop everything and oblige, right? Right. So, we made "dookies". Lemon Curd Sweetie Pies, to be exact and here's our recipe:

Lemon Curd Sweetie Pies
For the Lemon Curd
2 Large Eggs, plus 2 Large Egg Yolks
Finely Grated Zest of 2 Extra Large Lemons
1/2 Cup Fresh Lemon Juice
1 Cup Sugar
1/4 Cup (1 stick) unsalted butter, cut into chunks

In a mediumk sauce pan, combine the eggs and egg yolks, lemon zest, lemon juice, sugar and butter. Bring to a full boil over medium-high heat, whisking constantly. Boil for 1 minute, still whisking constantly; it will be fairly thin. Remove from heat; whisk 30 seconds more. Let stand until cooled down to warm. Strain the mixture through a fine mesh sieve into a bowl. Cover tightly and refrigerate until chilled and thickened, at least 1 1/2 hours. The lemon curd may be kept in fridge for up to 4 days.
Or you can do what I did and buy a jar of Lemon Curd from Trader Joe's for $2.99, it's delicious
and imported straight from England! How authentic and easy and hey-there's a lot in the jar left for later!!

For the Cookie Dough
2 2/3 Cups Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup unsalted butter, slightly softened
2/3 Cup Sugar
1 1/2 Teaspoons Finely Grated Fresh Lemon Zest
1 Large Egg
1 Tablespoon Water
2 1/2 Teaspoons Vanilla Extract
2 Generous Teaspoons Fresh Lemon Juice
Preheat oven to 350*. Prepare a few cookie sheets with cooking spray; set aside.
In a medium bowl, combine flour, salt, baking soda, and baking powder and set aside. In a large bowl, beat butter, sugar and lemon zest with an electric mixer until light and fluffy. Add egg, water, vanilla and lemon juice, mix until well combined. Add half the flour mixture, beat on low speed until thoroughly blended; repeat with remaining flour mixture.

Shape tablespoon size blobs of dough into balls, keeping about 1"-1 1/2" apart, they will spread slightly. Make a teaspoon size indentation into the top of each ball and fill with about 3/4 teaspoon lemon curd.
Bake for about 10-13 minutes, or until lemon curd is bubble and cookies are lightly browned and set. Remove from oven and let stand for 2 minutes before transferring to a cooling rack. The filling will be very hot, so allow to cool completely before you eat one.

Store in a covered container for up to 2 days.

And there you have it! These cookies would be excellent with a cup of earl grey tea, or by the handful in front of twitter as you tell me how fabulous you think I am for passing out this recipe.


  1. you had to throw that bit in about the Earl Grey tea didn't you?!
    They look delicious & I'll be waiting on my personally delivered batch.

  2. Personally delivered, eh? Alright, I'll be right over!!