There’s nothing quite as refreshing as the zesty aroma and flavor of lemon. Our Luscious Lemon-Cream Filled Cookies are not just treats; they are an experience. Each bite offers a burst of citrusy freshness combined with the creamy sweetness of the filling. The joy of this recipe lies not just in the end product but also in its making. Simple, quick, and engaging, this recipe is perfect for both baking novices and pros. Whether you’re planning to surprise a loved one or just treat yourself, these cookies promise to be a hit. Let’s embark on this delightful baking journey.
**Ingredients for Luscious Lemon-Cream Filled Cookies:**
**For the Dough:**
– **Unsalted Butter (softened)**: 80 grams
– **Granulated Sugar**: 100 grams
– **Medium Egg**: 1
– **Lemon Juice**: 40 grams (4 tbsp.)
– **Wheat Flour**: 170 grams
– **Baking Powder**: 1 tsp.
– **Salt**: A pinch
– **Optional Add-ins**:
– Ginger: a pinch
– Cardamom: a pinch
– Zest of 1 lemon
**For the Cream Filling:**
– **Condensed Milk**: 200 grams
– **Lemon Juice**: 40 grams (4 tbsp.)
**Instructions for Baking Luscious Lemon-Cream Filled Cookies:**
**Preparation**: Begin by softening the butter to achieve a smooth consistency. In a large mixing bowl, combine this butter with granulated sugar. Use a spatula or a mixer on a medium setting and blend until the mixture turns pale and fluffy, typically about 3 minutes.
**Egg and Lemon Addition**: Break a medium-sized egg into the mix, followed by an introduction of the lemon juice. For those who prefer a milder lemon flavor, consider substituting part of the lemon juice with milk.
**Flavor Enhancements**: To give your cookies that signature lemony aroma and taste, blend in lemon flavoring, lemon zest, and a hint of cardamom. These additions elevate the cookies, making them even more irresistible.
**Integrating the Dry Ingredients**: Sift together the wheat flour and baking powder. Gradually introduce this dry mix into your batter, ensuring you fold in each batch completely before adding the next. Aim for a well-incorporated but not over-mixed dough.
**Chill Time**: The resulting dough will be sticky and soft, perfect for our cookies. Wrap it with cling film and let it rest in the refrigerator. Though 2 hours is ideal, if you’re pressed for time, a 40-minute chill will suffice.
**Creamy Lemon Filling Preparation**: In a separate bowl, mix together the condensed milk and lemon juice. Whisk them until you attain a thick, creamy consistency. Cover this mix and let it chill in the fridge for an hour.
**Shaping and Baking**: Once your dough is adequately chilled, preheat the oven to 180°C. Line a baking sheet with parchment paper. Scoop out small portions of the dough, rolling them into balls roughly 2-2.5 cm in diameter. Place these balls on your baking sheet, spaced apart. They will expand upon baking. Pop them into the oven for 6-7 minutes or until a toothpick comes out clean.
**Filling and Serving**: After baking, allow the cookies to cool. Once cooled, pipe or spread the creamy lemon filling onto half of them, and sandwich them with the other halves. The result? A delightful cookie with a creamy center that promises a burst of lemony freshness.
Serve these with a cup of tea or coffee, and watch them disappear from the plate!