The Baking Bible: Lemon Jammies
Up this week are Lemon Jammies: a light crisp cookie sandwiched with either a lemon curd or lemon buttercream. Really one could fill these with pretty much anything that goes with lemon, but the main suggestions and the ones I went with are those mentioned.
The batter comes together pretty quickly in the food processor. With all the ingredients pre-prepped I was able to hold Eliot so he could watch the processing antics. He loved that and has been asking that we use the food processor ever since. (Pie dough coming up, kid!)
Perhaps I over processed the dough as it needed no kneading to come together. The dough gets divided into thirds and refrigerated for 2 hours or up to 2 days. I opted for overnight.
Then the dough gets rolled out and the cookies are cut. My stupid dough was sticky and difficult. It took a good bit of flouring and once an entire scrap and reboot. Maybe it was too warm? I don't know. The cookies bake for about 10 minutes and are taken off the sheet right away; they cool in about five minutes.
Now for the fun part! I had made the Lemon Neoclassic Buttercream the night before (wih Lyle's golden Syrup instead of corn syrup) and I made half the sandwiches with the buttercream and half with lemon curd (storebought). The neoclassic buttercream used to be my go-to frosting until I discovered the Swiss and Italian meringue buttercreams. Mostly because the neoclassic is all egg yolks and that leaves even more egg whites in my freezer, and I already have too many egg whites in my freezer. The Neoclassic buttercream is very silky, very buttery, and yet very delicate. This version contains both lemon juice and lemon zest, which makes it super lemony. I loved it as a cookie filling, even more than I liked the curd. Interestingly, the cookies with the buttercream stayed a bit crisp while the curd cookies softened up by the end of the night.
Mark really liked these cookies, too. I asked him if he wanted to take some to work, and he told me he hasn't decided yet. Which probably means he would like us to eat them all.
The batter comes together pretty quickly in the food processor. With all the ingredients pre-prepped I was able to hold Eliot so he could watch the processing antics. He loved that and has been asking that we use the food processor ever since. (Pie dough coming up, kid!)
Perhaps I over processed the dough as it needed no kneading to come together. The dough gets divided into thirds and refrigerated for 2 hours or up to 2 days. I opted for overnight.
 |
| with buttercream |
Then the dough gets rolled out and the cookies are cut. My stupid dough was sticky and difficult. It took a good bit of flouring and once an entire scrap and reboot. Maybe it was too warm? I don't know. The cookies bake for about 10 minutes and are taken off the sheet right away; they cool in about five minutes.
Now for the fun part! I had made the Lemon Neoclassic Buttercream the night before (wih Lyle's golden Syrup instead of corn syrup) and I made half the sandwiches with the buttercream and half with lemon curd (storebought). The neoclassic buttercream used to be my go-to frosting until I discovered the Swiss and Italian meringue buttercreams. Mostly because the neoclassic is all egg yolks and that leaves even more egg whites in my freezer, and I already have too many egg whites in my freezer. The Neoclassic buttercream is very silky, very buttery, and yet very delicate. This version contains both lemon juice and lemon zest, which makes it super lemony. I loved it as a cookie filling, even more than I liked the curd. Interestingly, the cookies with the buttercream stayed a bit crisp while the curd cookies softened up by the end of the night.
 |
| with curd |
Mark really liked these cookies, too. I asked him if he wanted to take some to work, and he told me he hasn't decided yet. Which probably means he would like us to eat them all.
You made the buttercream too! They are so good with buttercream isn't it? I think they taste better with buttercream than lemon curd. :D
ReplyDeleteI agree, I think the buttercream cookies are better then the curd cookies.
DeleteLyle's Golden Syrup! Brilliant! I had every intention of doing as you did and make both fillings but the lemon curd batch was as far as I got.
ReplyDeleteLittle boys and machines are fun. Wait until he can do the "gear shift" on your mixer!
Lyle's was a happy accident as I forgot I was out of corn syrup. But now I think I will never go back to corn syrup! Yes, I think he is going to love the Kitchen Aid!
DeleteNow you make me wish I had made butter cream. You picture makes it look delicious. Next time. I found the dough unusually sticky as well. I had trouble with it. I wonder why.
ReplyDeleteJen: So glad you made the buttercream! I haven't tried the lemon version but I love that recipe. I can't remember the name of it but one of Rose's buttercream recipes uses Lyle's instead of corn syrup. Maybe it's in RHC? Anyway, your cookies look divine!! So glad they were also a source of entertainment for the little one!!
ReplyDeleteI tried making this butter-cream with golden syrup .and it just got too hot too fast. what temperature did you let the mixture reach ?
ReplyDeleteEliot sounds like he's going to be a great helper in the kitchen when he gets a bit older. It's always fun to have a little person to enjoy it with.
ReplyDelete