Lemon Puff Cookies
Lemon Puff Cookies are light, with a subtle crispness on the outside, giving way to a burst of zesty lemon goodness in the middle.
Servings 4 dozen
Ingredients
Cookie Base
- 3⅓ Cups Flour sifted
- ⅔ Cup Powdered Sugar
- 2 Cups Butter softened
- 2 teaspoons Vanilla
Lemon Filling
- 1 Egg beaten slightly
- ⅔ Cup Sugar
- 3 teaspoons Lemon Rind grated
- 1 teaspoon Corn Starch
- ¼ teaspoon Salt
- ¼ Cup Lemon Juice
- 1 Tablespoon Butter
Topping
- Shredded Coconut
Instructions
Cookie Base
- Preheat oven to 350℉.
- Combine flour and sugar in mixing bowl.
- Add butter and vanilla.
- Use mixer to blend well.
- Refrigerate for about 30 minutes (just long enough to keep dough from spreading).
- Shape dough into 1-inch balls.
- Place on ungreased cookie sheet and press your thumb into the center of each cookie.
- Bake at 350℉ for 8-10 minutes or until lightly browned.
- Cool on the cookie sheet for 2 minutes and then move to a cooling rack to complete cooling.
Lemon Filling
- In a small saucepan, stir together slightly beaten egg, sugar, lemon rind, cornstarch, salt, lemon juice, and butter.
- Cook over medium heat, stirring constantly, until clear and lightly thickened.
- Cool slightly before spooning into cookies.
- Place ¼-½ teaspoon on each cookie.
Topping
- Sprinkle the filled cookies with shredded coconut.
Notes
- A whisk can be used to sift the flour in place of a flour sifter.
- To soften the butter, set it out at least an hour ahead of time. If that isn't possible, try these tips to soften butter quickly.
- Use a microplane zester or a box grater to zest the lemon. There are a few other ways to zest a lemon that might work better for you.