Indulge in the delightful combination of zesty lemon, aromatic basil, and creamy butter in these exquisite Lemon-Basil Curd Butter Cookies. With a crumbly shortbread base and a luscious lemon-basil curd filling, these cookies are a symphony of flavors that will tantalize your taste buds. Discover the perfect balance of sweet and tangy in each bite, complemented by the refreshing hint of basil. Whether you're a seasoned baker or just starting your culinary journey, this recipe from The Cookie Book promises a delightful treat that will leave you craving more.
In addition to the featured Lemon-Basil Curd Butter Cookies, the article offers a diverse selection of delectable cookie recipes that cater to various preferences and occasions. Embark on a culinary adventure as you explore the classic Chocolate Chip Cookies, known for their gooey chocolate chips and chewy texture. Treat your loved ones to the heartwarming flavors of Grandma's Oatmeal Raisin Cookies, a nostalgic delight filled with plump raisins and hearty oats. For those with a sweet tooth, the decadent Double Chocolate Chip Cookies are a must-try, boasting a rich chocolate flavor in every bite.
If you're seeking a unique and sophisticated cookie experience, the Pistachio Cardamom Cookies will transport you with their vibrant green hue and exotic blend of spices. For a taste of the tropics, the Coconut Macadamia Cookies offer a delightful combination of sweet coconut and crunchy macadamia nuts. And for a delightful twist on a classic, the Orange-Scented Shortbread Cookies infuse a burst of citrusy freshness into every bite.
With detailed instructions and helpful tips, this article ensures that each recipe is accessible and enjoyable for bakers of all skill levels. Get ready to embark on a delightful baking journey as you explore the diverse flavors and textures of these exceptional cookie recipes.
LEMON BASIL CURD BUTTER COOKIES FROM THE COOKIE BOOK
Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018. Photo credit: Rebecca Firth. "Sweet baby Jesus where have these been all my life? These are bright and lemony with the infusion of fresh basil transforming them to sublime. Maybe even otherworldly. I chose a large cut-out for the top cookie to highlight the vibrancy of the curd. These will quickly become a favorite. Promise." -- Rebecca Firth
Provided by Food.com
Categories Dessert
Time 1h
Yield 32 sandwich cookies
Number Of Ingredients 18
Steps:
- To make the curd, place the granulated sugar and lemon zest in the bowl of a food processor fitted with the blade and pulse several times to combine. Add in the powdered sugar, eggs, egg yolk and lemon juice and run the machine for 30 to 60 seconds or until combined. Add in the flour and run the machine for 30 seconds more.
- Strain the mixture into a heavy-bottomed saucepan over medium heat. Add the basil and butter and stir constantly for 6 to 8 minutes or until thickened. Strain once again if the mixture developed any lumps and immediately place in a small, heat-safe bowl and cover with plastic wrap, directly on the surface of the curd. Place in the fridge to chill completely.
- To make the cookies, if your butter isn't super soft, heat it in the microwave on high for 5 to 10 seconds. In an electric stand mixer fitted with the paddle, add the butter, powdered sugar and lemon zest and run the machine on medium for 4 minutes or until smooth. With the machine on low, add in the egg, egg yolk, milk, vanilla and salt and run the machine on low for several minutes more. Make sure to scrape down the sides and bottom of the bowl so that everything is incorporated. The mixture may look curdled. Dump in the flour and run the machine on the lowest setting until the dough comes together.
- Place a silicone baking mat on the counter and then place a piece of parchment paper on top, lightly flouring it. Set the dough on top and sprinkle with a bit more flour. Rub some flour over your rolling pin and roll the dough to 1/4-inch (0.7-cm) thickness. Use the parchment paper to transfer it onto a baking sheet and chill in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
- Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper. Grab a 1 3/4-inch (4.5-cm) round cookie cutter and a 1 1/4-inch (3.3-cm) round cookie cutter. Cut as many 1 3/4-inch (4.5-cm) circles out of the dough as you can. Re-roll the scraps and cut as many from that dough. Use the 1 1/4-inch (3.3-cm) cutter to cut smaller circles out of half of the 1 3/4-inch (4.5-cm) circles. Place all of the cookies, including the small circles from the cut-out cookies, on the prepared baking sheets with 1 1/2 inches (3.7 cm) between each cookie, and freeze for 10 minutes or refrigerate for 20 minutes.
- Bake one sheet at a time in the center of the oven for 8 to 9 minutes. Let cool on the baking sheet. To assemble, for the larger cookies, smear some curd on the solid circle and top with an 'O' shaped cookie. For the smaller cookies, smear some curd on one cookie and top with a same-sized cookie.
- Buy the book!
- https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
LEMON BASIL BUTTER COOKIES
Delicate and crisp, you'll love using your garden fresh basil for these cookies. Even plain fresh basil may be substituted with exceptional results. Recipe from "Southern Living Christmas Cookies"
Provided by Fauve
Categories Dessert
Time 30m
Yield 6 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Process basil and 1/4 cup sugar in a food processor until blended.
- Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well.
- Add lemon juice and egg, beating until blended.
- Gradually add flour and basil mixture, beating until blended.
- Shape dough into 1 inch balls and place 2 inches apart on lightly greased baking sheets.
- Flatten slightly with bottom of a glass dipped in sugar.
- Bake at 350 degrees for 8 to 10 minutes or until lightly browned.
- Cool on wire racks; garnish if desired.
Nutrition Facts : Calories 1144.6, Fat 58.6, SaturatedFat 36.3, Cholesterol 182.7, Sodium 415.8, Carbohydrate 143.1, Fiber 3.4, Sugar 54.5, Protein 13.7
LEMON CURD COOKIES
I've made these cookies for years. I like to give them out to family and friends. -Carole Vogel, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.
Nutrition Facts : Calories 353 calories, Fat 20g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 264mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use a heavy-bottomed pot: This will help prevent the curd from scorching.
- Cook the curd over medium heat: This will help to prevent it from curdling.
- Stir the curd constantly: This will help to prevent lumps from forming.
- Let the curd cool completely before using it: This will help it to set properly.
- Use high-quality butter: This will give the cookies a richer flavor.
- Chill the dough before baking: This will help to prevent the cookies from spreading too much.
- Bake the cookies at a high temperature: This will help them to get crispy.
- Let the cookies cool completely before enjoying: This will allow the flavors to develop.
Conclusion:
These lemon basil curd butter cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With their bright lemon flavor, fresh basil aroma, and buttery shortbread texture, these cookies are sure to become a favorite. So next time you are looking for a special treat, give these lemon basil curd butter cookies a try. You won't be disappointed!
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