Flashback Friday! Lemons and cookies!

It's still Friday, a little late but still Friday, so I'm joining Suzy at Kitchen Bouquet for a Friday Flashback! My flashback this week is a really quick and easy recipe for Lemon Curd. It's addicting stuff, good as a filling in cakes, tarts and cupcakes, on bread, muffins or scones, cookies, the uses are endless.


but perhaps my favorite way... on a spoon!













Microwave Lemon Butter
source: CollenOZ
Printable Recipe

4 oz butter (NOT margarine)
3/4 cup lemon juice (about 3 lemons' worth)
all the rind from the lemons, grated
1 cup sugar
4-5 eggs, thoroughly beaten

Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilized jars. Cover immediately. Store in refrigerator.

Makes about 3 medium sized jars.

You can double or triple the recipe, just use a bigger bowl and adjust the times.

and sometimes a spoonful is just not enough! So...
it's also excellent on a cookie!

I fill the thumbprints with lemon curd. Nice!

Jam Thumbprint Cookies
Source: Food Network
Recipe by Ina Garten, Barefoot Contessa Family Style
Printable Recipe

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I also filled them with lemon curd!)

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.


Suzy found another fun event so I'm also joining The Krazy Kitchen for What did you bake today? They weren't baked today, but these cookies are so good, it may be tomorrow! Try it with the curd as well as the jam! Delicious!

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