Hazelnut-Lemon Curd Kisses: Difference between revisions
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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. | ||
Revision as of 06:16, 16 December 2013
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).