It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Lemon Pastry Cream Cookies
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- #127259
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Dough
2 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup softened butter
1/3 cup heavy cream
1 teaspoon lemon zest
1/4 teaspoon lemon extract
Filling
3/4 cup powdered sugar
1/4 cup softened butter
1 tablespoon finely grated lemon zest
1 teaspoon vanilla
yellow food coloring, if desired
directions
Dough: Combine flour, sugar, salt, butter, cream, lemon peel and extract in large bowl and mix on medium speed until mixture comes together.
Divide dough into thirds, cover and refrigerate for at least one hour until firm.
Preheat oven to 375 degrees F.
Roll each portion of dough to 1/8 inch thickness on lightly floured surface and cut with 1 1/2 inch round cookie cutter.
Place 1 inch apart on ungreased baking sheet, prick each cookie with a fork several times, and bake 6 to 9 minutes until puffed but not brown. Cool 1 minute on cookie sheet and remove to wire rack to cool completely.
Filling: Combine powdered sugar, butter, lemon juice, and food coloring (if using) and mix until smooth. Spread about 1/2 teaspoon filling on bottoms of half the cookies, and top with the remaining cookies.
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nutrition data
Nutritional data has not been calculated yet.
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