The cookies were super simple to make. I think the jam I used was way too sweet. The Lemon Neoclassic Buttercream was perfect-definitely the best choice to fill the center.
I didn't end up using the non-stick baking spray as shown here. After the sugar syrup came to a rolling boil, I poured it directly into the egg yolks while beating them. As I was making the buttercream, I was wondering if the egg yolks remained raw or if the sugar syrup, since it was so hot, eliminated the possibility of the eggs remaining raw.
Sugar measured and ready to add.
Finely chopped lemon zest.
Lemon zest, egg and vanilla added to the creamed butter and sugar.
Flour and salt whisked together.
Cookie dough pulling away from the sides of the bowl.
Dough divided into thirds.
Ready to chill.
Love the deep scallop on these biscuit cutters! They worked perfectly for cutting out the cookies. I used the 2 1/4 inch cutter. I used the traditional Linzer Cookie Cutters for the center.
Now you have probably noticed that there is a step or two missing between the cookie cutters and this photo of the cut out cookies on the baking sheet. I became so frustrated trying to roll out this dough that I tossed the rolling pin over to the photographer and said, "This is totally impossible!" So consequently, since the photographer rolled out the cookie dough, there are no photos! I did manage to cut out the centers of the cookies so I do have photos of this step!
Love the specks of lemon in the baked cookie!
Beaten egg yolks for the buttercream.
Heating the sugar and corn syrup.
Mixing the sugar syrup into the eggs.
To fill the cookies I used: apricot jam, blueberry jam, raspberry seedless jam, keylime curd, which was way too sour, and Lemon Neoclassic Buttercream.
By day I am an educator. Two of my sixth grade girls made this adorable baker to share with all of you!!
These cookies were Simply Delicious! I will definitly make these again. - If the photographer will roll out the dough for me!