Lemon cookies

Cookie making can also be a form of art if you like to think that way. I often make my own cookies using up left over flours, fillings to make new variety each time.
Also, baking a cookie is very simple activity and consumes very less time. Add to it a family that consumes biscuits and cookies by kilos, you have every reason to make a new kind each day.

Flavoring cookies with an essence other than vanilla can transform the entire taste into something unusually tasty. The below recipe, is more or less self discovered recipe. The cookie is slightly firmer than a regular cookie because it needs to hold a filling and not become soggy for days.
The reason being, I have filled them with lemon curd which can stay well for many days. Ofcourse you dont plan to keep your cookies for months, but these are good option for making ahead a batch to last a month
Rounding up my last day of BM run on lemon theme showing the best ever baked lemon cookie

Ingredients

2 cups All Purpose Flour (plus more about 1/2cup for dusting)

1 cup butter

3/4 cup caster sugar

1 egg

1 tspn lemon juice

1 tspn lemon zest

1 tspn baking powder

1 pinch of baking soda

Method

1) In a bowl cream the butter and caster sugar well.

2) Add the egg, lemon juice and lemon zest and continue beating until the sugar is dissolved

3) Now in another bowl, add the flour, baking soda and baking powder and mix well

4) Add the flour to the butter mixture and mix until a crumbly dough is formed.

5) Use more flour if the dough appears more soft than crumbly

6) At this stage you can refrigerate the dough for 10 min 

7) Take the dough and roll it out to 1/8 inch thickness.

8) Use a cookie cutter of desired shape and cut out the cookies. Repeat until you have used up all the dough

9) Now divide the cookies in 2 batches. For one batch, make additional cut (of your choice) within the periphery of the cookie. I made a flower

10) Now place the cookies on a lined baking sheet and bake in preheated oven at 180c for 8 min. In between, after 4 min, you need to flip the cookies over. This will work like a double baking approach, which will make the cookies more harder than regular crumbly ones

11) Let them stand on wirerack until they cool down

12) Add the lemon curd filling and seal. 

If you prefer your cookies to be sweeter, then suggest dusting them with powdered sugar

Store well in airtight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46