Monday, April 27, 2015

BB: Lemon Jammies

Lemon JammiesAfter 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.

Lemon JammiesI 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.

Lemon JammiesMy 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.

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8 comments:

  1. I love mine with buttercream. The buttercream didn't soften the cookies in the fridge..surprisingly even after 2 days.

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  2. Love the scalloped shape! I'm so surprised to see others besides myself that dread making neoclassic buttercream. Mine softened overnight with lemon curd but the flavor, to me anyway, was better.

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  3. Happy you like the Jammies. I did too. I used too much curd as well. Made it a little hard to eat, but it makes for a good picture!

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  4. Faithy will have to teach us all to make buttercream! These cookies freeze very nicely. I'm glad to hear that you bought lemon curd--I did too, and I feel a little guilty about it.

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  5. Faithy will have to teach us all to make buttercream! These cookies freeze very nicely. I'm glad to hear that you bought lemon curd--I did too, and I feel a little guilty about it.

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  6. Nancy: dreading the Neoclassic Buttercream--surely not! I love that recipe, although I've never made the lemon version. It's easy and luscious. However, your scalloped cookies look delicious! I loved mine with lemon curd also. Wish I had made a double batch!

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    1. Oh, I've made the neoclassic buttercream, but have no desire to juggle the hot syrup over the KitchenAid to come up with...frosting. :)

      I find I'm moving further away from a lot of the basic frostings, using ganache instead when that works, and making more unfrosted cakes.

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  7. I'm not a big fan of buttercream myself and am not inclined to muck about with hot syrup either. I found the lemon curd was really delicious.

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