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Lace Cookies/Lemon-Buttercream Filling

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Submitted by law

YIELD

1 batch

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

Filling
2 1E+1
TEASPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML LEMON JUICE
4 4
EACH EACH EGG YOLKS *
¼ 59
CUP ML SUGAR
10 1.5E+2
TABLESPOONS ML BUTTER
1 5
TEASPOON ML LEMON ZEST
Cooke dough
¾ 177
CUP ML SUGAR
¾ 177
¾ 177
½ 2.5
TEASPOON ML BAKING POWDER
10 1.5E+2
TABLESPOONS ML BUTTER
melted
¼ 59
CUP ML MILK
¼ 59
CUP ML MOLASSES
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Dissolve cornstarch in lemon juice.

Whisk egg yolks, sugar, 4 tablespoons butter and lemon peel in heavy saucepan.

Whisk in cornstarch.

Whisk over low heat until smooth and thick enough to mound in spoon, about 5 minutes; do NOT boil.

Cool to room temperature, whisking occasionally.

Add remaining 6 tablespoons butter 1 piece at a time, whisking until smooth.

Cover tightly and refrigerate until well chilled. This part can beprepared 2 days ahead.

Position rack in center of oven and preheat to 350℉ (180℃).

Dab butter in 3 places on rimless baking sheets or use rimmed sheets turned over and dab the butter on the bottom side.

Line with foil, leaving 2-inch overhang on short ends.

Combine sugar, oats, flour and baking powder in large bowl.

Add melted butter, milk, molasses and vanilla and stir with fork until just blended.

Let stand 15 minutes. Drop batter onto prepared sheets by heaping teaspoonfuls, forming into 1-inch diameter rounds and spacing 3 inches apart.

Bake until cookies bubble and begin to brown around edges, 6 to 7 minutes.

Transfer foil with cookies to a work surface.

Flatten cookies gently with spatula if necessary.

Cool completely.

Cookies can be prepared 1 day ahead--store airtight.

Just before serving, spread 3 teaspoons of filling evenly on bottom side of cookie, top with another cookie, bottom side in.

Repeat procedure with remaining cookies and filling.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 886 59% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 36g 181%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 418mg 17%
Total Carbohydrate 31g 31%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 36% Vitamin C 7%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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