Myrna's cookies, filled with lemon cheese made from the citrons produced by our very own tree—cookie recipe at bottom of post (next time I'll make sure I have festive cutters: I got rid of them when we downsized since I didn't then have a recipe for cookies that were delicious and kept their shape)
Auld Lang Syne—both our neighbors and my parents were treated to this
The Mediterranean Kitchen
Glazed Butter Cookies
from Cook’s Illustrated Magazine,
from the PBS programme, America’s Test Kitchen
Makes 3 dozen cookies
2 1/2 cups all purpose ﬂour
3/4 cup super ﬁne sugar (process in Cuisinart if necessary)
1/4 tsp salt
8 oz (1 cup) butter
2 tsp vanilla
2 tbsp cream cheese
jam or lemon curd for ﬁlling
icing sugar to dust with
1. In food processor, mix ﬂour, sugar and salt until combined.
2. Add butter one tbsp at a time and continue to process until mixture
looks crumbly and slightly wet.
3. Add vanilla and cream cheese and mix until dough just begins to form
4. Remove dough from food processor and knead for 2 or 3 turns to
form large cohesive mass.
5. Divide into 4 disks and wrap in plastic and refrigerate for 20 - 30
6. Roll into even 1/8 inch thickness between 2 sheets of parchment
paper. (Do not add more ﬂour to the dough!) and cut into shapes. You
need 2 shapes for each cookie. Cut out part of top shape if you wish
so that the ﬁlling shows of just make a “sandwich” of the cookie
7. Repeat with 3 other disks of dough. Scraps may be patted together to
form larger disks as you work.
8. Bake at 375o F for 10 minutes until ﬁrm and lightly browned. Cool
9. Spread ﬁlling (jam, lemon curd) on bottom cookie and cover with top
cookie. Dust with icing sugar, using a small sieve. May be frozen for a
month. (I have left them in the freezer for longer than that and they
were still good.)
cjw: Since I was using lemon cheese, I substituted lemon juice for vanilla. Also discovered that while Carrefour doesn't stock Philadelphia cream cheese, fromage à tartiner nature is an excellent substitute.