Thursday, March 11, 2010

Lemon Almond Cookies

This past weekend we hosted my mother in laws birthday dinner and although she didn't request a special dessert I wanted to make one. My brother in law said he would be in charge of a cake so I figured I would do some sort of cookie or tart. I knew that lemon was her thing because when we went to try cakes for our wedding, she loved the lemon and that's what we chose for a layer. I was going to go the lemon square route but wanted to do something different so I went to my binder full of magazine cut outs and found a recipe for these Lemon Almond Cookies. The use of sugar cookie mix makes for an easy exchange for "from scratch" batter, which for me was great since I was short on time, aka had hubby helping me. 

Lemon Almond Cookies 

Items Needed 
2 Mini Muffin Pan 
Medium saucepan
Mini Muffin/cupcake paper
Rolling Pin, to make dent  
  • 1  pouch  sugar cookie mix, any will do
  • 1/2  cup whole almonds, ground
  • 6  tablespoons butter or margarine, melted
  • 1  package (8 oz) cream cheese, softened 
  • Homemade Lemon Filling or jarred Lemon Curd 

  • Heat oven to 375°F. Spray 48 mini muffin cups with cooking spray.
  • In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
  • Shape dough into 48 (1 1/4-inch) balls. Place each ball in bottom of cup and press to make a dent, using end of rolling pin dipped in flour ( that's what we used but you can use your thumb)

  • Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
  • Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon filling

Lemon Filling

  • 1 0.25 oz. packet unflavored gelatin
  • 1 1/2 c. warm water
  • 2 egg yolks
  • 1 1/2 c.  sugar
  • 3 tbsp cornstarch
  • 1 tbsp butter
  • 1/3 c.  fresh-squeezed lemon juice
  • In a bowl, sprinkle the gelatin over the warm water and let it sit for a few minutes to soften. 
  • Beat the egg yolks in another small bowl and set aside.
  • In saucepan combine the sugar and cornstarch, then gradually whisk in the water and gelatin. Heat over medium heat, stirring constantly, until it thickens and boils. 
  • Boil for about a minute, then remove from heat and pour a little into the egg yolks
  • Beat together then gradually add back into the gelatin mixture.
  • Return to the heat and simmer for about a minute.
  • Remove from the heat and beat in butter and lemon juice until smooth.

Eat and Enjoy!!!

1 comment:

Mary said...

These really do look wonderful. I really like your blog and will be back often.


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