I recently purchased several jars of Lemon Curd (in the jelly section at your store) for some holiday baking. Once the holiday passed I found one unused jar of Lemon Curd and decided to make a variation on the traditional thumbprint cookie. Hope you like it! Ingredients: 1/2 cup shortening or butter (I use butter flavored Crisco) 1/4 cup brown sugar, packed 1 egg yolk (save the white for the recipe below) 1/2 tsp. vanilla 1 cup flour 1/4 tsp. salt 1 jar Lemon Curd (see jelly section of your grocery store) Directions:
Royal Icing Drizzle:
Using the egg white that you saved from the recipe above, add 2 cups of powdered sugar to the egg white. Mix with a hand mixer or whisk adding 1 tablespoon (or more) of cold water until you get the consistency you want. If you don't have a piping bag, simply pour the Royal Icing into a small Ziploc baggie and snip off one corner of the bag so that you can drizzle the icing over the cookie.
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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