just a smidgen

Mini Sunkissed Lemon Linzer Cookies

Mini Sunkissed Linzer Cookies

Valentine’s Day

isn’t just about

♥love♥

but it should be about the simplicity and inherent goodness of just

→being kind←

It’s really only a matter of

thoughtfully chosen words,

tone of voice,

or random acts of kindness…

and not just on Valentine’s Day

Sophia says this best..

This Valentine’s Day

and after Valentine’s Day…

I challenge you to…

say thank you more often,

run to open a door and offer assistance,

praise someone,

let that car in that is trying to merge and

offer to let someone go ahead of you in line.

More importantly

lower your voice and speak with respect,

to loved ones and to strangers,

lend a shoulder to cry on,

perhaps make a cup of coffee or tea,

…share simple gifts

and remember to

smile more often

and (don’t forget) be

♥kind to yourself♥

I found two recipes written by The Barefoot Contessa. Both were so simple, I couldn’t resist. Since this is a special occasion… I’ve put together a little slideshow for you… the recipes follow. I love this song:) Happy Valentine’s Day!

{mobile version}

{HD version}

Having said that she made these recipes very easy, I had a few challenges with her technique and instructions grrr Ina what were you thinking??, so I’ve tweaked the instructions in order to make them a bit clearer for you.

I tripled the Lemon Curd, one can never have enough for a little midnight snack

Luscious Lemon Curd

Mini Sunkissed Linzer Cookies

Mini Sunkissed Lemon Linzer Cookies
 
Cook time
Total time
 
Ingredients
  • 3/4 pound unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups flour
  • 1/4 teaspoon salt
  • 3/4 cup lemon curd (see above)
  • Confectioners’ sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. If the dough doesn’t look like it’s coming together and forming around the beater, drizzle tiny amounts of ice water until you reach the consistency of a soft, not sticky dough.
  3. Remove portions (a good handful) of the dough and roll 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. If you have a Linzer cookie cutter, cut the bases, then insert the heart shape cutter and cut out the tops. Place all the cookies on an ungreased baking sheet and chill for 15 minutes. This is an important step because it will keep the cookies from spreading and ensure the shapes and pretty cut-outs will stay in place when baking.
  4. Bake the cookies for about 9-12 minutes, just until the edges begin to brown. It is better to take the cookies out when they are almost mostly still white.
  5. Allow to cool to room temperature. Spread lemon curd on the flat (bottom) side of each solid cookie. Remember to dust the top of the cut-out cookies with confectioners’ sugar first and then press the flat sides together, with the lemon curd in the middle and the confectioners’ sugar on the top.
  6. Any jam, preserve, or nutella can replace the lemon curd in this recipe.

Luscious Lemon Curd

Luscious Lemon Curd
 
Ingredients
  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 tsp kosher salt
  • or if tripling, here are the amounts
  • 9 lemons
  • 4 1/2 cups sugar
  • 1 1/2 cups unsalted butter, room temperature
  • 12 extra-large eggs
  • 1 1/2 cups lemon juice
  • 1/4 + 1/8 tsp kosher salt
Instructions
  1. Using a zester, remove the orange zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. If making a triple batch, you may have to divide the sugar mixture in two and blend separately.
  2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. The mixture will appear curdled, this is normal.
  3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. If it doesn’t begin to thicken in that time, turn the heat up slightly to medium-high. Continue to cook and whisk constantly until the temperature of 170 degrees is reached. Do not boil. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

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