After last week's elaborate multi-layered cake with buttercream, it was nice to turn to a pretty simple cookie. Lemon Jammies are a sandwich cookie of lemon-flavored dough, with several filling options offered. The recipe that accompanies the cookie recipe is a lemon neoclassic buttercream, which involves the dreaded (by me, at least) hot syrup drizzled into eggs. Not going there this week.
I went with the simplest option, using a good brand of jarred lemon curd as the filling. I'd though to look around at the collection of jams and jellies in the fridge, but got into a groove with the lemon curd and used it for all of them.
I did a half batch of the cookies, and used the food processor method as both simplest and most likely to work for the smaller amounts of ingredients. The dough needs to rest at least a couple of hours to let the flour evenly absorb the moisture, and I gave it an overnight rest. Rolling the cookies out was pretty easy, though a few cookies got too soft or otherwise stuck a bit to my rolling mat, ending up a bit misshapen. I'm not in a perfectionist mood this weekend, so those got baked as long as I thought I could match a cookie half to them.
My lemon curd application was rather on the abundant side--reviewing the recipe now that I'm done, I see it says use a heaped half-teaspoon per cookie. My cookies were a bit smaller than the suggested size, and I probably put a full teaspoon or more on most of them. These may be a bit gushy to eat.
Tasting verdict: a very nice cookie. After an overnight rest with the lemon curd filling in place, the cookies softened quite a bit and only had a bit of crunch left. I think I'd call 24 hours about the limit before the cookies would be completely soft and, I suspect, lacking without at least some crispness to contrast with the filling. Tastewise, everyone who tried them loved the bright lemony flavor.