- -- Recipe via Meal-Master (tm) v8.05
Title: Lace Cookies/lemon-Buttercream Filling
Categories: Cookies
Yield: 30 servings
Filling:
2 ts Cornstarch
2 tb Fresh lemon juice
4 Egg yolks; room temp
1/4 c Sugar
10 tb Unsalted butter;see note
1 ts Finely grated lemon peel
Cookie dough:
3/4 c Sugar
3/4 c Oats; quick cooking
3/4 c All-purpose flour; u
-nbleached
1/2 ts Baking powder
10 tb Butter; melted
1/4 c Milk
1/4 c Light molasses
1 ts Vanilla extract
Recipe by: Jo Merrill
butter--unsalted, cut into 1/2 inch pieces, room temperature.
Filling: Dissolve cornstarch in lemon juice. Whisk egg yolks, sugar, 4
tablespoons butter and lemon peel in heavy saucepan. Whisk in cornstarch.
Whisk over low heat until smooth and thick enough to mound in spoon, about 5 minutes; do NOT boil. Cool to room temperature, whisking occasionally.
6 tablespoons butter
1 piece at a time, whisking until
smooth. Cover tightly and refrigerate until well chilled. This part can
beprepared 2 days ahead.
Cookies: Position rack in center of oven and preheat to 350 degrees.
Dab butter in 3 places on rimless baking sheets or use rimmed sheets turned
over and dab the butter on the bottom side. Line with foil, leaving 2-inch
overhang on short ends. Combine sugar, oats, flour and baking powder in
large bowl. Add melted butter, milk, molasses and vanilla and stir with
fork until just blended. Let stand 15 minutes. Drop batter onto prepared
sheets by heaping teaspoonfuls, forming into 1-inch diameter rounds and spacing 3 inches apart. Bake until cookies bubble and begin to brown around
edges, 6-7 minutes. Transfer foil with cookies to a work surface. Flatten
cookies gently with spatula if necessary. Cool completely.
Cookies can be prepared 1 day ahead--store airtight. Just before
serving, spread 3 teaspoons of filling evenly on bottom side of cookie, top
with another cookie, bottom side in. Repeat procedure with remaining
cookies and filling. --
