The Pioneer Woman Tasty Kitchen
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Angel Whispers

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Level: Intermediate

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Description

The delicate lemon flavor of these cookies is to die for.

Ingredients

  • FOR THE COOKIES:
  • ½ cups Unsalted Butter
  • ½ cups Granulated Sugar
  • 2 whole Eggs
  • 1 Tablespoon Heaping, Finely Chopped Lemon Zest
  • ⅞ cups All-purpose Flour
  • ¾ cups Cornstarch
  • 2 teaspoons Baking Powder
  • ½ teaspoons Cream Of Tartar
  • ⅛ teaspoons Salt
  • ⅓ cups Powdered Sugar, For Rolling
  • _____
  • FOR THE LEMON BUTTER FILLING:
  • 1 whole Egg, Beaten
  • ⅔ cups Granulated Sugar
  • 1-½ Tablespoon Butter
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Heaping, Finely Chopped Lemon Zest

Preparation

Cream the butter and granulated sugar. Add the eggs and zest and beat well. Place a fine mesh strainer over your bowl. Into the bowl, place the flour, cornstarch, baking powder, cream of tartar and salt. Sift into creamed mixture and then stir it in. Make sure it’s well mixed.

Drop batter by tiny spoonfuls (as in, the dough balls should only be 1/2 inch across) onto parchment lined baking sheets. Leave 1 1/2 inches between dough balls. Bake at 300 degrees (F) for about 8 minutes. You do NOT want them to brown at all. Remove from sheets and cool on a wire rack. Sandwich cookies together with a dab of lemon butter and then roll in powdered sugar.

Store in a container between sheets of wax paper. These freeze well.

Lemon Butter:
Mix all the lemon butter ingredients in the top of a double boiler. Cook over simmering water for about 15 minutes or until thick. Cool and put between the cookies. This actually makes enough lemon butter for 1 1/2 batches of the cookies. I only make one batch of cookies, though, and keep the rest of the lemon butter in a jar in the fridge to eat on toast. Yum.

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simone on 12.16.2010

OH my–these are sooo good!
Love me anything lemon flavored so these worked out great.
I made 2 batches since people line up around the block lol this time of year waiting for cookies.
The dough is fairly sticky–the first time i bumped the flour up to a bit over a cup.Second time i left the amount as is and braved the stickiness :)
they both turned out fairly similar–2nd batch maybe were a lil thinner–thus resulting in a cookie less resembling a mini hamburger. lol
As for the lemon butter filling.It ended up turning out perfectly thick and yummy but it took close to 45 mins.not sure where the problem lay–everything cooks a lil different here in colorado or maybe bc initially i had the water level in the double boiler too low.
Anywho–they are very good and not too hard to make–just a tad time consuming–though i do have some in my regular x-mas repertoire that take a lot longer.

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