Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dough: Combine flour, salt and baking powder in bowl. | 2. Beat butter and sugar in large bowl until creamy. | 3. Beat in egg, lemon extract and vanilla until fluffy. | 4. Stir in flour mixture and pecans. | 5. Divide dough in half; shape into disks. | 6. Wrap in plastic wrap. | 7. Refrigerate 1 hour. | 8. Heat oven to 350 degrees. | 9. On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick. | 10. With floured 3-inch fluted round cookie cutter, cut out dough. | 11. Place, 1 inch apart, on ungreased baking sheets. | 12. With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies. | 13. Reroll centers and trimmings. | 14. Repeat with other half of dough. | 15. Bake in 350 degree oven 12 to 15 minutes, until lightly browned. | 16. Cool on racks. | 17. Store at room temperature or freeze. | 18. Curd: | 19. Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278. | 20. or. | 21. Combine sugar, cornstarch, lemon juice, rind and butter in saucepan. | 22. Place pan in skillet half filled with simmering water over medium-low heat. | 23. Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil. | 24. Pour into small bowl; cover surface directly with plastic wrap. | 25. Refrigerate to chill, 2 hours. | 26. Sprinkle confectioners' sugar on cookies with cut-out centers. | 27. Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
butter	1	cup	unsalted	513.0	23.570999999999998	16.029	43.2
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
egg	1			71.5	0.36	6.28	4.755
lemon extract	1	teaspoon		0.94	0.32	0.03	0.006
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pecan	3/4	cup	ground	214.76	40.248000000000005	4.42	4.524
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
lemon juice	3/4	cup		40.26	12.627	0.6405	0.4392
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
egg yolk	6			328.44	3.6618	16.1772	27.0708
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.