Lemon Custard Creams

I found this cookie recipe different from any cookie I've ever made before. It calls for custard powder which was very easy to make (8 tablespoons cornstarch and 1 teaspoon vanilla extract). 

LEMON CUSTARD CREAMS
The cookies:
1 stick butter, softened (I used salted butter)
1/3 cup *powdered sugar*
1 cup all purpose flour plus *1 tablespoon*
8 tablespoons custard powder (8 tablespoons cornstarch plus 1 teaspoon vanilla extract)

*1 large egg*

1 additional teaspoon of vanilla extract
*Fresh zest of one lemon*


-In the bowl of your stand mixer, cream the butter and powdered sugar until light and fluffy.
-Add the vanilla extract and the egg and continue to beat until combined.
-Alternately add the flour and custard powder to the mix, beating until the dough just comes together (do not over mix)
-Add the zest and beat for just for a moment to combine.
-Preheat your oven to 350 degrees
-Gather your dough and on a floured surface, roll the dough out to roughly 1/4 inch thickness.
-Using whatever cookie cutters you choose (I used 1" rounds) cut the cookies out (in an even number for tops and bottoms) and lay the cookies on a parchment lined baking sheet.
-Bake for approximately 10-12 minutes on the center rack of your oven until the cookies are just showing a slight bit of brown. Do not over bake as you want these cookies to remain light in color.
-Remove to a cooling rack and allow to cool completely before filling.


The custard:
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
2 tablespoons sugar
2 teaspoons lemon extract
*a few drops of yellow food color* (I was a little heavy handed)

-Freeze the bowl and whisk of your stand mixer for 5 minutes while you gather your ingredients.
-Add all the ingredients to the frozen bowl of you mixer and whip on high speed until stiff peaks form. Being careful not to walk away from your mixer (like I did) and take it too far or you'll turn your custard to butter. Of course with the addition of the lemon food color I used, to me, it looked slightly like scrambled eggs...Yikes! Thankfully, it still tasted really, really good :)

-Using a piping bag or a spoon, add a healthy dollop of custard onto one side of a cookie and top with an additional cookie making a sandwich.

*The glaze*:

*1-1/2 cups of powdered sugar*

*2 tablespoons of fresh lemon juice*

*2 tablespoons of heavy cream*

-In a small bowl, whisk together the above ingredients until you get a glaze that runs easily and has no lumps.

-Place your cookies on an elevated cooking rack (this allows any excess glaze to drip off) over a parchment lined baking sheet.

-You can now spoon the glaze over the cookie sandwiches or add the glaze to a squeeze bottle and squeeze the glaze evenly over the cookies.

-For the garnish, never mind the flowers .They were just for looks. You can add a decoration or edible flower to the tops of your cookies but they look fine unadorned.

-Keep your cookies refrigerated until serving .   So pretty and delightfully light and lemony!!!

Applause! Applause!