Lemon-Lime Filled Butter Cookies
Filled with a lemon-lime curd, these buttery thumbprint cookies are decorated with buttercream icing for an impressive cookie that’s pretty to look at and delicious to eat.
- Prep: 50 minutes
- Cooking: 20 minutes
- Resting: 2 hours 15 minutes
- Cookie Dough:
- 1 cup (250 mL) unsalted Canadian butter, at room temperature
- 3/4 cup (175 mL) icing sugar
- 2 cups (500 mL) all-purpose flour
- 1/2 cup (125 mL) cornstarch
- 2 tsp (10 mL) lemon zest
- 1 tsp (5 mL) lime zest
- 1 tsp (5 mL) vanilla extract
- 1/4 tsp (1 mL) salt
- Lemon-Lime Curd:
- 4 egg yolks
- 2/3 cup (150 mL) granulated sugar
- 1 tbsp (15 mL) lemon zest
- 1 tbsp (15 mL) lime zest
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) lime juice
- 1/4 cup (60 mL) cold Canadian butter, cubed
- Buttercream Icing:
- 1/4 cup (60 mL) Canadian butter, at room temperature
- 1 1/4 cups (300 mL) icing sugar
- 2 tbsp (30 mL) Canadian whipping cream (35%)
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Using electric mixer, beat butter and icing sugar until light and fluffy. Stir in flour, cornstarch, lemon zest, lime zest, vanilla and salt just until incorporated; set aside.
In saucepan set over medium heat, whisk together egg yolks, sugar, lemon and lime zest, lemon and lime juice until blended. Cook, stirring constantly with wooden spoon for 10 to 15 minutes or until is thickened enough to coat back of spoon and temperature reaches 170˚F (77˚C). Remove from heat.
Strain mixture through fine-mesh sieve set over heatproof bowl; stir in cubes of butter until smooth. Place plastic wrap directly on top of curd to prevent skin from forming. Refrigerate for about 2 hours or until completely chilled (curd will continue to thicken as it cools).
Preheat oven to 350˚F (180˚C). On lightly floured surface, roll out dough into 1/4-inch (5 mm) thickness. Using 3-inch (7.5 cm) flower-shaped cookie cutter, cut out cookies, rerolling scraps once. Transfer to parchment paper–lined baking sheets, spacing about 1 inch (2.5 cm) apart. Press back of 1/2 tsp (2 mL) measuring spoon into centre of each cookie to form divot.
Bake in batches for 7 to 8 minutes or until edges are lightly golden and tops are set. Let cool on rack for about 15 minutes or until completely cooled. Spoon 1/2 tsp (2 mL) curd into each divot. Return cookies to oven; bake for 3 to 5 minutes or until curd is set. Let cool completely.
Beat butter with wooden spoon until smooth. Gradually beat in icing sugar and cream until blended and smooth.
Add icing to piping bag fitted with small round tip; pipe icing over each cookie (pipe daisy design over cookie to resemble a flower if desired). Let stand until icing is set.
- Refrigerate any remaining curd in airtight container for up to 5 days. Serve any remaining curd on toast, muffins, scones, pancakes, waffles, or with fresh berries for dipping.
- Alternatively, drizzle icing over tops of cookies.
Nutritional informationPer serving