Hazelnut-Lemon Curd Kisses - Revision history

imported>Mikey at 06:49, 16 December 2013

2013-12-16T06:49:32Z

← Older revision		Revision as of 06:49, 16 December 2013
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	~~Hazelnut~~-~~Lemon Curd Kisses~~		[[File:hazelnut-lemon-curd-kisses.jpg\|300px\|thumb\|right]]

			From [http://www.cookscountry.com/recipes/6272-hazelnut-lemon-curd-kisses Cook's Country].

			== Why This Recipe Works ==
			Tasters preferred homemade lemon curd for our Hazelnut-Lemon Curd Kisses; however, the jarred variety worked just as well. When it came time to add the filling, the underside of a round teaspoon worked perfectly to create the small indentations for the filling. Toasting the hazelnuts provided a strong, nutty flavor Hazelnut-Lemon Curd Kisses.

			== Notes ==
	Makes 2 Dozen Cookies		Makes 2 Dozen Cookies

			Use your own lemon curd or buy it.

			== Ingredients ==
	*1 cup all-purpose flour		*1 cup all-purpose flour
	*¾ cup hazelnuts, toasted		*¾ cup hazelnuts, toasted
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	*¼ cup confectioners' sugar (optional)		*¼ cup confectioners' sugar (optional)

			== Instructions ==
	#'''Adjust''' oven racks to upper and lower middle positions.		#'''Adjust''' oven racks to upper and lower middle positions.
	#'''Pre-heat''' oven to 350°.		#'''Pre-heat''' oven to 350°.

Elizabeth at 06:17, 16 December 2013

2013-12-16T06:17:22Z

← Older revision		Revision as of 06:17, 16 December 2013
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	#'''Reinforce''' existing indentation with the teaspoon.		#'''Reinforce''' existing indentation with the teaspoon.
	#'''Fill''' each indent with ½ teaspoon of lemon curd.		#'''Fill''' each indent with ½ teaspoon of lemon curd.
	'''Bake''' an additional 8 to 10 minutes, until cookies are just beginning to brown on edges.		#'''Bake''' an additional 8 to 10 minutes, until cookies are just beginning to brown on edges.
	'''Cool''' 5 minutes on baking sheets.		#'''Cool''' 5 minutes on baking sheets.
	'''Transfer''' to wire rack to cool completely.		#'''Transfer''' to wire rack to cool completely.
	'''Dust''' with confectioner’s sugar if desired.		#'''Dust''' with confectioner’s sugar if desired.
	'''Store''' at room temperature (up to 2 days).		#'''Store''' at room temperature (up to 2 days).

Elizabeth at 06:16, 16 December 2013

2013-12-16T06:16:28Z

← Older revision		Revision as of 06:16, 16 December 2013
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	Makes 2 Dozen Cookies		Makes 2 Dozen Cookies

	1 cup all-purpose flour		*1 cup all-purpose flour
	¾ cup hazelnuts, toasted		*¾ cup hazelnuts, toasted
	pinch salt		*pinch salt
	8 tablespoons (1 stick) unsalted butter, softened		*8 tablespoons (1 stick) unsalted butter, softened
	⅓ cup granulated sugar		*⅓ cup granulated sugar
	1 large egg yolk		*1 large egg yolk
	¾ teaspoon vanilla extract		*¾ teaspoon vanilla extract
	¼ cup lemon curd		*¼ cup lemon curd
	¼ cup confectioners' sugar (optional)		*¼ cup confectioners' sugar (optional)

	'''Adjust''' oven racks to upper and lower middle positions.		#'''Adjust''' oven racks to upper and lower middle positions.
	'''Pre-heat''' oven to 350°.		#'''Pre-heat''' oven to 350°.
	'''Line''' two baking sheets with parchment paper.		#'''Line''' two baking sheets with parchment paper.
	'''Process''' flour, hazelnuts and salt in food processor until finely ground.		#'''Process''' flour, hazelnuts and salt in food processor until finely ground.
	'''Combine''' butter and granulated sugar in a large bowl.		#'''Combine''' butter and granulated sugar in a large bowl.
	'''Mix''' on medium-high speed until light and fluffy, about 2 minutes.		#'''Mix''' on medium-high speed until light and fluffy, about 2 minutes.
	'''Add''' egg and vanilla to sugar mixture and beat until incorporated.		#'''Add''' egg and vanilla to sugar mixture and beat until incorporated.
	'''Reduce''' speed to low and add flour mixture.		#'''Reduce''' speed to low and add flour mixture.
	'''Mix''' until just combined.		#'''Mix''' until just combined.
	'''Roll''' 1-inch balls.		#'''Roll''' 1-inch balls.
	'''Place''' rolled dough 2 inches apart on prepared baking sheet.		#'''Place''' rolled dough 2 inches apart on prepared baking sheet.
	'''Grease''' back of a measuring teaspoon.		#'''Grease''' back of a measuring teaspoon.
	'''Make''' indentations in the center of each ball with the greased spoon.		#'''Make''' indentations in the center of each ball with the greased spoon.
	'''Bake''' until just set, about 10 minutes.		#'''Bake''' until just set, about 10 minutes.
	'''Remove''' cookie sheet from oven.		#'''Remove''' cookie sheet from oven.
	Reinforce existing indentation with the teaspoon.		#'''Reinforce''' existing indentation with the teaspoon.
	Fill each indent with ½ teaspoon of lemon curd.		#'''Fill''' each indent with ½ teaspoon of lemon curd.
	'''Bake''' an additional 8 to 10 minutes, until cookies are just beginning to brown on edges.		'''Bake''' an additional 8 to 10 minutes, until cookies are just beginning to brown on edges.
	'''Cool''' 5 minutes on baking sheets.		'''Cool''' 5 minutes on baking sheets.

Elizabeth at 06:11, 16 December 2013

2013-12-16T06:11:44Z

← Older revision		Revision as of 06:11, 16 December 2013
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	'''Adjust''' oven racks to upper and lower middle positions.		'''Adjust''' oven racks to upper and lower middle positions.
	Pre-heat oven to 350°.		'''Pre-heat''' oven to 350°.
	Line two baking sheets with parchment paper.		'''Line''' two baking sheets with parchment paper.
	Process flour, hazelnuts and salt in food processor until finely ground.		'''Process''' flour, hazelnuts and salt in food processor until finely ground.
	Combine butter and granulated sugar in a large bowl.		'''Combine''' butter and granulated sugar in a large bowl.
	Mix on medium-high speed until light and fluffy, about 2 minutes.		'''Mix''' on medium-high speed until light and fluffy, about 2 minutes.
	Add egg and vanilla to sugar mixture and beat until incorporated.		'''Add''' egg and vanilla to sugar mixture and beat until incorporated.
	Reduce speed to low and add flour mixture.		'''Reduce''' speed to low and add flour mixture.
	Mix until just combined.		'''Mix''' until just combined.
	Roll 1-inch balls.		'''Roll''' 1-inch balls.
	Place rolled dough 2 inches apart on prepared baking sheet.		'''Place''' rolled dough 2 inches apart on prepared baking sheet.
	Grease back of a measuring teaspoon.		'''Grease''' back of a measuring teaspoon.
	Make indentations in the center of each ball with the greased spoon.		'''Make''' indentations in the center of each ball with the greased spoon.
	Bake until just set, about 10 minutes.		'''Bake''' until just set, about 10 minutes.
	Remove cookie sheet from oven.		'''Remove''' cookie sheet from oven.
	Reinforce existing indentation with the teaspoon.		Reinforce existing indentation with the teaspoon.
	Fill each indent with ½ teaspoon of lemon curd.		Fill each indent with ½ teaspoon of lemon curd.
	Bake an additional 8 to 10 minutes, until cookies are just beginning to brown on edges.		'''Bake''' an additional 8 to 10 minutes, until cookies are just beginning to brown on edges.
	Cool 5 minutes on baking sheets.		'''Cool''' 5 minutes on baking sheets.
	Transfer to wire rack to cool completely.		'''Transfer''' to wire rack to cool completely.
	Dust with confectioner’s sugar if desired.		'''Dust''' with confectioner’s sugar if desired.
	Store at room temperature (up to 2 days).		'''Store''' at room temperature (up to 2 days).

Elizabeth: Created page with "Hazelnut-Lemon Curd Kisses Makes 2 Dozen Cookies 1 cup all-purpose flour ¾ cup hazelnuts, toasted pinch salt 8 tablespoons (1 stick) unsalted butter, softened ⅓ cup gra..."

2013-12-16T06:08:29Z

Created page with "Hazelnut-Lemon Curd Kisses Makes 2 Dozen Cookies 1 cup all-purpose flour ¾ cup hazelnuts, toasted pinch salt 8 tablespoons (1 stick) unsalted butter, softened ⅓ cup gra..."

New page

Hazelnut-Lemon Curd Kisses

Makes 2 Dozen Cookies

1 cup all-purpose flour
¾ cup hazelnuts, toasted
pinch salt
8 tablespoons (1 stick) unsalted butter, softened
⅓ cup granulated sugar
1 large egg yolk
¾ teaspoon vanilla extract
¼ cup lemon curd
¼ cup confectioners' sugar (optional)

'''Adjust''' oven racks to upper and lower middle positions.
Pre-heat oven to 350°.
Line two baking sheets with parchment paper.
Process flour, hazelnuts and salt in food processor until finely ground.
Combine butter and granulated sugar in a large bowl.
Mix on medium-high speed until light and fluffy, about 2 minutes.
Add egg and vanilla to sugar mixture and beat until incorporated.
Reduce speed to low and add flour mixture.
Mix until just combined.
Roll 1-inch balls.
Place rolled dough 2 inches apart on prepared baking sheet.
Grease back of a measuring teaspoon.
Make indentations in the center of each ball with the greased spoon.
Bake until just set, about 10 minutes.
Remove cookie sheet from oven.
Reinforce existing indentation with the teaspoon.
Fill each indent with ½ teaspoon of lemon curd.
Bake an additional 8 to 10 minutes, until cookies are just beginning to brown on edges.
Cool 5 minutes on baking sheets.
Transfer to wire rack to cool completely.
Dust with confectioner’s sugar if desired.
Store at room temperature (up to 2 days).