LEMON JAMMIES

 

May 12, 2015

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If I were a bird, I'd be an Albatros; if I were a wild animal, I'd be an Elephant; if I lived in the ocean, I'd be a Minke Whale; if I were a fruit, I'd be a lemon--citrus that is tart and sour, sometimes sweet, always bold and beautiful. With sandwich cookies like these, I felt it was important to ensure that the lemon had top billing. I wanted to cookies rolled thin enough so that they supported the lemon flavour without competing. I chose to use lemon curd over buttercream because 1) I prefer the texture, juiciness and shiny yellow of lemon curd, and 2) I’m buttercream'ed out by the Polish Princess.

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Instructions

SPECIAL COOKIE EQUIPMENT

  • (2) cookie sheets, non-stick or lined with parchment paper, a 2.25 (or in my case a 2") inch scalloped cookie cutter or a plain round cookie cutters and a 1/2'' pastry tip.

COOKIE DOUGH

  • I chose to make this cookie dough in the food processor because it gave me a chance to wiz up the sugar to make sure it was super fine

Sugar and lemon finely ground.
Sugar and lemon finely ground.

  • (and I hadn't softened my butter). The dough came together quite easily.

Lemon cookie dough.
Lemon cookie dough.

  • I divided it into thirds, and chilled it overnight.

LEMON CURD

  • Lemon curd recipes are ubiquitous these days, especially with the internet, but I continue to return to the first and only lemon curd recipe for me, and the one that comes from the seminal reference book The Cake Bible . My copy is so dog-eared and is such a wreck that I really should get another copy.

First edition.
First edition.

  • We have been teacher and student, me and this book, that to get rid of it would be like me saying goodbye to an old friend and mentor. It has answered all my cake questions and has guided me through large and complicated projects.

The Bleeding Heart Wedding Cake from The Cake Bible that I made for a garden wedding, circa 1999.
The Bleeding Heart Wedding Cake from The Cake Bible that I made for a garden wedding, circa 1999.

A snapshot of a chocolate wedding cake I made from The Cake Bible. Rick snapped this pic just before we left the hall. I made the flowers and the green leaves and everything. Looking back on it now, it was so much work! Circa 2000.
A snapshot of a chocolate wedding cake I made from The Cake Bible. Rick snapped this pic just before we left the hall. I made the flowers and the green leaves and everything. Looking back on it now, it was so much work! Circa 2000.

  • I'm sure you all have books like this, but I mean it when I say that Rose taught me how to bake with The Cake Bible. I sometimes joke with Rick that I want him to lay this book over my chest when I'm dead, 'cause that's how important it's been to me over the years. Such a sentimental type...sniff...
  • I digress...

Information like this is why I love The Cake Bible.
Information like this is why I love The Cake Bible.

The lemon curd before it’s cooked.
The lemon curd before it’s cooked.

Straining the lemon curd while still hot.
Straining the lemon curd while still hot.

ROLL, AND CUT THE COOKIES

  • This step is not as straight forward as it appears. First I chose a slightly smaller cookie cutter for a couple of reasons. Each cookie would limit my calorie intake and second, I would have more to share with friends.

The proportional difference between the spec’d cookie and the smaller one I used.
The proportional difference between the spec’d cookie and the smaller one I used.

  • Rolling out the dough was not easy either. I found that no matter how much flour I used, the dough wouldn’t stop being sticky. The kitchen wasn’t particularly hot and I didn’t understand what was going on. As I peeled the cut cookie off the counter, the shape distorted, so I felt I had to abandon this approach.
  • I gathered up the remaining dough and thought about my pastry cloth, but I felt the dough was too sticky for that as well, so I put the dough back in the fridge, then pulled out my Silpat . I floured it and started over with the other pieces.

Floured Silpat.
Floured Silpat.

  • It was then that the cookies started to cut nicely and keep their shape as I worked my way through the dough.

Cutter is now working.
Cutter is now working.

  • Making the hole in the centre was another challenge. First I eyeballed the centre and marked it with a wooden skewer. Then I judged how accurate I was and made adjustments with the pastry tip before cutting.

Cutting the centers.
Cutting the centers.

  • Eyeballing things for me works well (but I take no chances when making a wedding cake). Again, I digress…

BAKE THE COOKIES

  • Making smaller cookies came with its own set of considerations: the baking time would be less and being that I wanted them slightly thinner than ⅛ inch, they would be vulnerable to browning more quickly. Actually, I didn’t want them to brown at all.
  • With these things said, I was thinking, thinking, thinking my way through this process. I baked one tray at a time on the traditional bake setting (bottom heat element only) and I still found 350 was too hot, so I lowered the temp to 325 and baked for 2½ minutes at a time. In the end, the total baking time turned out to be about 7 minutes.

As you can see, I was more or less successful keeping the cookies from browning.
As you can see, I was more or less successful keeping the cookies from browning.

FILL THE COOKIES

  • This was simple and fun.

Self explanatory.
Self explanatory.

Three wild guesses what I’m doing here…
Three wild guesses what I’m doing here…

Lemon Jammies, The Finer Cookie.
Lemon Jammies, The Finer Cookie.

CONCLUSION

  • Overall, the Lemon Jammies weren't too sweet. The lemon curd packed a satisfying punch, and without thinking I reached for a second one. It’s all good! I’m very happy with them. And I adore the name--Lemon Jammies!

WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible . Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.

 

TAGS:  THE BAKING BIBLE       LABELS: Alpha Bakers 

Comments

9 Comments

Catherine   2017-01-08

I love well used cook books too. Even more so when they belonged to your mother or grandmother. Your biscuits looks great as do your amazing decorated cakes.

Anna at Simply Bake   2017-01-08

The color of your lemon curd is incredible! I agree with Marie that the brown cookies have a better flavor. Love your post! :)

Kimberlie 2017-01-08

Thank you Anna!

Michele   2017-01-08

P.S. If I were an animal, I'd want to be something gorgeous and enviable. (I wanted that as a teenager, now that I think about it...) Snow leopard? Painted bunting? Sable antelope? Alas, I one of the more common varieties!!! Oh well.

Kimberlie 2017-01-08

Without the Cake Bible, I wouldn't be here. Funny how one book can change the course of your life.

Michele   2017-01-08

P.S. If I were an animal, I'd want to be something gorgeous and enviable. (I wanted that as a teenager, now that I think about it...) Snow leopard? Painted bunting? Sable antelope? Alas, I one of the more common varieties!!! Oh well.

Kimberlie 2017-01-08

You've chosen beautiful animals to represent yourself. And Michele, I wouldn't quite say that you are a common variety anything. Without knowing you directly, I can see that you move through life very beautifully.

Pan Milagritos   2017-01-08

Kimberlie, can I be an elephant as well? Your cookies are display-worthy, and your curd is vibrant and so elegant. Enjoyed reading about your love for the cake bible and wanting to be buried with it!

Kimberlie 2017-01-08

YES, you can be an elephant too.

Paul   2017-01-08

As Albatross you crave the long feathered wings which lift with grace your fragile frame above the vast expanse of ocean, straddling ephemeral currents of warm moist air above lonely volcanic reefs; as matriarchal elephant you set your great gray African ears like wind filled sails detecting infra sound, deep down the scale, rendering to you secrets which no one else can hear; and as the Minke Whale, you arc across the threshold of dueling blues of sky and ocean, to crest upon the surface like a sudden wave breaking for no reason except to revel in the crash of wake, or diving deep to bathyscaphic depths to find the exotic morsels there; but in the end you choose the common lemon, a word most abused, yet in nature a citric fruit, so complex and beautiful, with it rumpled skin and pucker appeal, combining taste and texture with a yellow hue that even canaries envy. Who could refuse your offering?

Kimberlie 2017-01-08

Paul, Thanks so much for your insight. I appreciate your poetry and love your comments.

Marie   2017-01-08

I'm so impressed with the way you think things through before starting a recipe. And it pays off, too. (I agree that the cookies with no color look the prettiest, but I thought the browned ones had a nicer flavor).

Kimberlie 2017-01-08

I agree the browned ones are crunchier, but not so pretty. Thanks for your comment. (I'm happy you like the way I think).

faithy   2017-01-08

Your cookies look wonderful and slim! I like it! :) Seems like many is opting for lemon curd.. i like lemon buttercream better. Wow, you made wedding cakes before! I like how they look!

Kimberlie 2017-01-08

Thanks Faithy!

Vicki   2017-01-08

Kim, You should have been with us baking through HC! Here's what my poor book looks like but I'll never get rid of it, either. http://baking-with-granny.blogspot.com/2011/12/tropical-wedding-cake.html On to your gorgeous cookies! Perfection. You are the best cookie baker ever.

Kimberlie 2017-01-08

I would have loved to have baked through HC. You HC is a total disaster!

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LEMON JAMMIES

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Instructions

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