Just a hint of icing peeks through the tiny window on these yummy, thin cookies.
- Portion size 46 servings
- Credits : Canadian Living Magazine: December 2009
- 2/3 cups butter softened
- 1/2 cup superfine sugar
- 1 egg yolk
- 1 tablespoon finely grated lemon rind
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cream cheese softened
- 2 tablespoons butter softened
- 1 cup icing sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon finely grated lemon rind
- paste food colouring
MethodIn large bowl, beat butter with sugar until light; beat in egg yolk, lemon rind and lemon juice. In separate bowl, whisk together flour, poppy seeds, baking powder and salt; stir into butter mixture in 2 additions to make stiff dough. Divide in half and form into discs; wrap each and refrigerate for 30 minutes or for up to 24 hours.
Between lightly floured waxed paper, roll out each disc to scant 1/8-inch (3 mm) thickness. Using 2-1/4-inch (5.5 cm) teardrop cutter, cut out shapes, rerolling scraps.
Using smaller aspic teardrop cutter, cut centres out of half of the cookies to make tops. Refrigerate on paper on baking sheet until firm, about 30 minutes, or freeze for 15 minutes.
Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; bake in 350°F (180°C) oven until golden, about 10 minutes. Let cool on racks.
Filling: In bowl, beat cream cheese with butter; beat in icing sugar, lemon juice and lemon rind until smooth. Tint yellow. Spread generous 1/2 tsp (2 mL) filling on each cookie bottom; place cutout tops on filling. Refrigerate until set, about 1 hour.
Nutritional facts Per cookie: about
- Sodium 41 mg
- Protein 1 g
- Calories 69.0
- Total fat 4 g
- Potassium 13 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0