Ri C BAKES
Ri's Recommendations
- The lemon curd will likely melt around some of the cookies while they bake. As soon as you remove the cookie trays from the oven, use a rubber spatula to remove the excess lemon curd from the edges of the cookie so they don't create a crust/sticky cookie base!
Ingredients
2 cups flour
1 tsp. baking powder
1 tsp. salt
â…” cup granulated sugar
â…” cup Crisco
â…” cup half & half
2 egg yolks
2 lemons - juice & zest
Lemon curd
Powdered sugar
Preparation
Step 1
Preheat oven to 350°
Step 2
In a large mixing bowl, combine sugar, shortening, egg yolks, half & half, and lemon juice & zest. Will be a bit chunky when combined, but that's okay. Slowly add dry ingredients until well mixed. Dough will be airy and sticky.
Step 3
Refrigerate dough for at least 1 hour - it will make it much easier to scoop and bake!
Step 4
Scoop dough out on a lined cookie sheet. Use a spoon to create a small divot on the top of each cookie; fill that space with a generous tbsp. of lemon curd.
Step 5
Bake for 18 minutes. Once cookies are completely cooled, cover with powdered sugar!