Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------FILLING-------------------------------
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

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.

Browse by categories