Monday, December 23, 2013

Day 17 Of The Rosiethon. Rosie Makes Lemon Coins.

 Lemon Coins
2 cups flour
1 1/4 tsp baking powder
1 stick unsalted butter, softened
1/4 cup Crisco
3/4 cup sugar
1 egg
1 TB lemon juice
zest of one lemon
1/2 tsp vanilla

Beat butter and shortening until well blended.
Add sugar and beat until light and fluffy.
Add egg, milk, lemon juice, lemon zest, and vanilla.
Sift together flour and baking powder.
Add to butter mixture.
Divide in half.
Wrap each half in plastic and flatten.

Take out one round of dough
and roll out on a lightly floured surface to about 1/4 inch thick.
Cut out small rounds 
and place on parchment-lined baking pan.
Bake at 375° about 9 minutes, until lightly browned.
Cool completely on rack.

Spread Lemon Filling
on one cookie and top with another.

 Dough will be very soft.
Divide in half.

Lemon Filling
3 TB unsalted butter, softened
2 cups powdered sugar
zest of one lemon
2 TB lemon juice
2 TB heavy cream

Whisk all together.
Spread on a Lemon Coin and top with another Lemon Coin.

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