Lemon shortbread cookies
Description
Delicious pastries for the whole family. It's best to prepare the lemon filling for the pastries in advance, one day before making the pastries, and store it in a closed container in the refrigerator. As an alternative filling, you can use, for example, Nutella, any jam, or your favorite cream. The pastries keep well for up to 7 days in a closed container. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, prepare the filling: remove the zest from the lemon, add it to the hot milk, and let it cool. Beat the egg yolks with sugar, flour, and starch. Strain the milk into this mixture, stir well, and cook over low heat, stirring constantly, for 15 minutes, until it begins to thicken. Let the custard cool slightly, transfer it to a container with a lid, and refrigerate.
- 2
Step 2
With your hands, rub cubes of cold butter into the flour.
- 3
Step 3
Add the egg yolk, powdered sugar, and a pinch of salt to the resulting crumbs.
- 4
Step 4
Knead a smooth, elastic dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
- 5
Step 5
Divide the chilled dough into 2 equal parts.
- 6
Step 6
Roll out each portion into a 5 mm thick sheet, placing the dough between two sheets of baking paper.
- 7
Step 7
Using a convenient cutter, cut out circles from the dough and place them on a baking sheet lined with parchment paper.
- 8
Step 8
On half of the circles, place 1 tsp of lemon filling each.
- 9
Step 9
Cover the filling with the remaining dough circles.
- 10
Step 10
Carefully join the edges, shaping the pastries neatly.
- 11
Step 11
If necessary, moisten your fingers with warm water and press the top and bottom of the pastries together once again.
- 12
Step 12
Place the baking sheet in an oven preheated to 180 degrees and bake for about 15 minutes, until the dough is golden brown.
- 13
Step 13
Generously dust the baked, hot, and soft pastries with powdered sugar.
- 14
Step 14
Lemon cookies can be served cooled or warm.