Typically, I skip the cookies and go for the pie. Until these little babies. Because by the time you add fruit to the center, it’s like pie and cookies got married and had little beautiful babies filled with goodness and light. 🙂 You can’t go wrong when you start with buttery shortbread, roll it in coconut and then fill it with your favorite jam (I used Cherry Rhubarb) or lemon curd (recipe at the bottom).
These are the kind of yum that I may or may not stash somewhere and not tell anyone so I can have a few all to myself. Please don’t tell anyone.
And easy, friends. I know, I know — I often say easy, but seriously, there are just a few ingredients that you probably have in your fridge and pantry and in minutes you can treat yourself to this.
So, here’s how. In a mixing bowl (I use my stand mixer), put 12 T. cold, unsalted butter and 1/2 c. sugar together and mix for 5 minutes, scraping the sides as needed. This length of time will help add air to the cookie so don’t skip this step!
Add in 1 tsp. vanilla and beat until combined.
Next comes 1 3/4 c. unbleached flour and 1/4 tsp. salt. Mix well.
Some recipes encourage you to refrigerate the dough at this point, but I have never done that and never needed to. If your butter wasn’t cold and you don’t find the dough easy enough to work with in the next step, feel free to chill as needed.
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or spray with coconut oil or butter.
Whip one large egg and to it, add 1 T. water.
In a small bowl, place 1/2 c. sweetened coconut flakes.
Roll the dough into Tablespoon sized balls and then roll in the egg wash and then in the coconut to coat.
Place them on the cookie sheet and press with your finger to make an indentation. Fill the indentation with your choice of jam. If using lemon curd, bake without filling and then fill once they’ve cooled completely.
Bake for 16-18 minutes or until the coconut has toasted just a bit. Cool on the cookie sheet for 3-4 minutes and then remove to a wire rack to cool completely. Store in the refrigerator if filled with lemon curd.
To make the lemon curd, zest 3 lemons and add the zest to 1 1/2 c. sugar in a food processor bowl. Pulse until the lemon has thoroughly combined into the sugar.
In a mixing bowl, cream 1/2 c. butter (1 stick), and to it add 4 eggs, one at a time.
Juice 3-4 lemons to yield 1/2 c. of juice (pop them each in the microwave for 10 seconds to get the most juice out of them). Add the lemon juice to the eggs and butter along with
1/8 tsp. salt,
and the sugar/lemon zest.
Mix all until combined.
Put all the ingredients into a medium saucepan over medium heat and stir (I use a whisk) constantly until just before the boiling point at which it will thicken. Let cool and then cool further in the refrigerator if desired.
Many thanks to Ina Garten for her easy and delicious Lemon Curd recipe.
Many thanks to Spache the Spatula for her cookie recipe upon which I based mine.
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