Hello! It has been awhile since I’ve really been actively blogging, let me explain why. I opened my own gluten-free baking company over the summer. It was a great experience and I learned a lot. My baked goods were well received by everyone who tried them and I loved watching peoples faces while they tried them. Maybe that is a little creepy, but I love it. I was mostly selling at local farmer’s markets so I closed my baking company once school started. There were a lot of reasons why I closed it, but I think the biggest was that I didn’t like running a small business. Running my own business just isn’t for me, and I really admire those who do it because it is HARD! After I closed my baking company I kept on developing recipes! I have some real winners that I can’t wait to share with you. Lets start with these!
To make these cookies I used my sugar cookie dough, Paleolicious Lemon Curd from my Perfect Paleo Thanksgiving eBook, and the above mentioned 7-minute frosting. Do you have my cookbook? If not you can get it on Kindle for $2.99, or use your favorite lemon curd recipe. What I love about my Paleolicious Lemon Curd is that it is packed with lemon flavor (zest, people, zest is the best way to get lemon flavor) and is thick and creamy. It is dairy free (using coconut oil instead of butter) so if you use the dairy-free substitutions for the sugar cookie dough you have yourself a dairy-free delight!
I sent some of the cookies with my hubby to work (and understand his co-workers have eaten a LOT of my baked goodies) and one of them said this was my best cookie yet!
1 recipe of my sugar cookie dough
1 recipe Paleolicious Lemon Curd from my Perfect Paleo Thanksgiving eBook (you’ll need 1-2 Tablespoons for each cookie, so you’ll need about a cup.)
1 recipe 7-Minute Frosting (below)
1. Preheat your oven to 350F.
2. Roll out the sugar cookie dough so that it is about 1/4 inch thick, maybe just a hair more. Cut out 3-3 1/2 inch rounds (you’ll need 2 for each cookie.) Cut a small hole (about 2 inches) out of the middle of HALF of the rounds (think doughnut!) Stack a round with a hole in it on top of a round without a hole in it. That is how you get the nice little space for the lemon curd to go.
3. Place cookies on a silicone liner or parchment paper lined cookie sheet and bake for 10-12 minutes or until the edges look like they are just set. The edges may be slightly golden, or still white, but the cookie should be a little golden underneath. Cool!(The cookies may puff up a bit while baking, if this happens just press the indentation for the lemon curd down a little bit with the back of a spoon.)
4. Once the cookies have cooled fill the indentation with 1-2 Tbs. of lemon curd and frost with the 7 minute frosting. If desired, grab your blow torch and brulee away.
Yields 12-18 cookies
Best eaten as soon as possible, at least within 24 hours and store in the fridge if you are keeping that long. I’d suggest preparing the cookies and lemon curd in advance and preparing the 7-minute frosting, filling the cookies, and frosting the cookies just before you plan to eat them.
Adapted from Martha Stewart’s Cupcakes
3/4 c. white sugar
1/3 c. water
1 Tbs. light corn syrup
4 egg whites
1. Bring 3/4 c. of sugar, the water, and the corn syrup to boil in a saucepan, stirring occasionally until the sugar dissolves. Once the sugar has dissolved stop stirring it and continue to boil until it reaches 230F. (The corn syrup helps to prevent sugar crystals from forming in the syrup. If you are super anti corn syrup, just omit it. I recommend using it though.)
2.While your sugar is boiling whisk the egg whites in a stand mixer until soft peaks form. Add the remaining Tbs. of sugar and beat to combine.
3. Once the sugar syrup reaches 230F remove from heat. With the stand mixer on medium-low speed slowly pour the syrup into the whipped egg whites in a thin, steady stream. Turn the speed up to medium-high and beat until the mixture is completely cool (the bowl should no longer be warm to the touch,) about 7 minutes. Hence, 7-minute frosting.
4. Use right away!
Linked at Allergy-Free Wednesday.