| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
40 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 5 |
ts |
Sugar |
| 1 |
tb |
Light corn syrup |
| 1/2 |
|
Lemon's peel, finely grated |
| 1/4 |
c |
All-purpose flour; sifted |
| 3 |
tb |
Unsalted butter |
| 1 |
|
Lemon's peel, finely grated |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Sour cream |
| 1 1/2 |
c |
Powdered sugar; sifted |
INSTRUCTIONS
FILLING
Put butter, sugar, corn syrup and lemon peel in a small saucepan and stir
over medium heat until melted. Stir in flour. Set aside to cool. Preheat
oven to 375 F (190 C). Grease a large baking sheet; line with parchment or
waxed paper. Using a round 1/4 teaspoon measuring spoon, spoon 12 tiny
circles of mixture onto prepared baking sheet, spacing well apart. Bake 5
minutes or until lightly browned. Cool a few seconds. Lift rounds from
baking sheet and place in minature tart pans to mold into a cup shape. When
cool, remove to a wire rack. Repeat until mixture is all used.
To make filling, place butter, lemon peel and juice in a small bowl set
over a pan of gently simmering water; stir until butter melts. Remove from
heat. Stir in sour cream and powdered sugar. Beat until cool and
thickened. Spoon or pipe filling into center of each cup.
Source: "The Book of Cookies" by Pat Alburey.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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