Oohh...I just found the happiest cookie recipe ever. Yes, happy. Simply put, eating one of these cookies is a joyous experience.
They taste like heaven in your mouth, though that also makes it hard to stop after just one! Guess you'll just have to indulge in two...maybe three, or four. That's how it went at our house! I had to give away some of them so that we didn't eat them all ourselves. Everyone who tried them loved them just as much. Make them for yourself, and you'll see!
These lemon cookies were fun to make as well. I know it looks hard, but it really doesn't take that much time. And, in the end, it's well worth the work!
Lemon Spritzer cookies (adapted to be gluten-free)
Courtesy of Aran Goyoga, and her beautiful blog Canelle et Vanille
Ingredients:
They taste like heaven in your mouth, though that also makes it hard to stop after just one! Guess you'll just have to indulge in two...maybe three, or four. That's how it went at our house! I had to give away some of them so that we didn't eat them all ourselves. Everyone who tried them loved them just as much. Make them for yourself, and you'll see!
These lemon cookies were fun to make as well. I know it looks hard, but it really doesn't take that much time. And, in the end, it's well worth the work!
Lemon Spritzer cookies (adapted to be gluten-free)
Courtesy of Aran Goyoga, and her beautiful blog Canelle et Vanille
110 grams butter, room temperature
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour - or gluten-free flour blend/mix of your choice
2 grams salt
Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.
Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.
Bake at 350F for about 12 minutes or until lightly golden.
Let them cool completely and fill with the lemon buttercream.
Lemon Buttercream
75 grams egg whites
150 grams sugar
225 grams butter, room temperature
Zest of 2 lemons
1/2 tsp lemon oil
Juice of 1 lemon
Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.
Remove the bowl from the heat and place in electric mixer. Whip until meringue forms and the bowl feels cool.
Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.
Claire's Tips: the buttercream is what MAKES these cookies. It is delicious! It would be great on top of a pie as well, or served over some cut fruit. Also, it's up to you if you want to sandwich to cookies like Aran did, or just pipe the buttercream on top, like I did. I tried both, and they both work, so it all depends on what you prefer.
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour - or gluten-free flour blend/mix of your choice
2 grams salt
Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.
Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.
Bake at 350F for about 12 minutes or until lightly golden.
Let them cool completely and fill with the lemon buttercream.
Lemon Buttercream
75 grams egg whites
150 grams sugar
225 grams butter, room temperature
Zest of 2 lemons
1/2 tsp lemon oil
Juice of 1 lemon
Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.
Remove the bowl from the heat and place in electric mixer. Whip until meringue forms and the bowl feels cool.
Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.
Claire's Tips: the buttercream is what MAKES these cookies. It is delicious! It would be great on top of a pie as well, or served over some cut fruit. Also, it's up to you if you want to sandwich to cookies like Aran did, or just pipe the buttercream on top, like I did. I tried both, and they both work, so it all depends on what you prefer.
seriously AMAZING. they look pretty easy too. i'll definitely have to make them sometime.
ReplyDeleteYum, yum, yum,yum...any chance you can bake and send to your Uncle Mike?
ReplyDelete