Second Header(2)

Matcha Linzer Cookies with Lemon Curd


It's time to shower a little love to all the mums out there! My mum knows I love to bake, so whenever I come home to LA she makes me bake so much bread I sometimes feel like an overworked baker πŸ˜“. And that doesn't include all the sweet treats I make for her Sunday church meetings!
But, I love watching my mum ooh and aah over the things I make and the hard work totally pays off. Besides, whenever I'm home I have sooooOoo many demanding requests for home cooked foods. I guess I shouldn't really complain about a tray or two of cookies 😜. I love these cookies because they're not too sweet due to the matcha powder and the zing of lemon curd just brightens them up! My whole family gobbled them up in no time.

Matcha Linzer Cookies with Lemon Curd

adapted from allrecipes.com
makes 20-30 cookies

Cookies
10 tbsp butter, unsalted, softened
2/3 cup white sugar
2 cups all purpose flour, sifted
1 3/4 cups almond flour
3/4 tbsp matcha powder
1 tsp vanilla extract

Lemon Curd
1/2 cup fresh lemon juice
zest of 1 lemon
1/4 - 1/2 cup sugar
6 tbsp butter, unsalted
2 large eggs
2 large egg yolks

  1. For the lemon curd: Whisk all ingredients in a small pot and heat on medium - medium low flame. Continue to whisk until it has thickened considerably and will stick to your whisk (about 5-10 mins). It will cool even further when placed in the fridge, so no worries. Cover layer with plastic wrap once off the heat and let cool. Place in fridge once at room temperature.
  2. For cookies: 
    • Beat butter and sugar together until light and fluffy in standup mixer. Add flour, almond flour, matcha and vanilla. Stir until all ingredients just becomes into a stiff dough
    • Split dough in half and roll to 1/8 inch thick on floured surface between wax paper. Place into refrigerator for at least 2 hours or place in freezer for 15 mins
    • Preheat oven to 325F. Line baking sheet with parchment paper
    • With a 2 inch linzer cookier cutter, cut out as many circles as you can. Knead leftover scraps of dough into a ball and roll out again on floured surface. If the dough becomes too soft, you can always place in freezer. The dough can be quite sticky and difficult to handle so freeze often!
    • These don't spread in the oven so you can place them a little less than 1 inch together. Refrigerate any trays of cookies while working on remaining dough
    • Bake cookies until lightly brown on the edges, 9-12 mins. Let cool in tray until they stiffen for 5 mins and then cool completely on wire rack
  3. Assembly: spread a coating of lemon curd on each cookie round and press two together to make a sandwich

1 comment :

  1. I'd never seen a recipe of cookies with lemon curd, but it look great. Gonna try making them over the weekend =)

    ReplyDelete

Template Design By Baby in Heels